Zucchini Bread
3 eggs
1 cup canola oil
2 cups sugar
2 cups finely chopped zucchini, not necessary to peel
1 can (8 oz.) crushed pineapple, drained
2 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 cup coarsely chopped pecans
Add oil to beaten eggs. Beat in sugar. Stir in zucchini, pineapple and vanilla.
Measure the dry ingredients together, and add gradually to first mixture, mixing well.
Add the pecans last, stirring in gently.
Prepare loaf pans with cooking spray.
Pour batter into loaf pans, filling slightly over half full.
Bake at 350 degrees. 9 x 5 loaf pans require 60-70 minutes.