2 c sugar
2 ts vanilla
1 c oil
3 c zucchini, shredded
3 c flour
1 ts baking powder
1 ts baking soda
1/2 ts salt
1 c pecans
1 c pineapple, crushed
Preheat oven to 350. Drain pineapple well. Beat together eggs,
sugar, vanilla and oil in large bowl. Stir in well-drained zucchini.
In separate bowl, combine flour, baking powder, baking soda, salt,
and pecans. Add to zucchini mixture. Add pineapple and mix well. Pour
into greased and floured 9"x5" loaf pan. Bake 55-60 minutes, until
wood pick inserted in center comes out clean.