3 c. all purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. finely chopped pecans
3 eggs
1 c. vegetable oil
2 tsp. vanilla extract
2 c. shredded zucchini
1 (8 oz.) can crushed pineapple, well drained

Combine dry ingredients and pecans; set aside. Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened.

Spoon batter into 2 well greased and floured 8"x4"x3" loaf pans. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes in pan; turn out on rack and allow bread to cool completely. Yield: 2 loaves.