Zucchini Bread

In-Season veggies in my bread, love it!

1 3/4 cups sugar
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups shredded zucchini
1 (8-ounce) can crushed pineapple, drained
1 cup chopped pecans

Preheat oven to 350. Grease and flour 2 (9x5-inch) loaf pans.

In a large bowl, combine sugar, oil, eggs and vanilla. Beat with an electric mixer until smooth.

In a medium bowl, combine flour, baking soda, cinnamon, baking powder, and salt. Add to sugar mixture, beating until smooth. Stir in zucchini, pineapple, and pecans.

Pour batter into prepared loaf pans. Bake 55 minutes. Let cool in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire racks.