Zucchini Pineapple Bread

A tribute to my daughters who love to cook and here's to the abundance of summer zucchini! This is my favorite recipe for zucchini bread and credit goes to Paula Deen (fun & super talented cooking guru). The pineapple makes all the difference and this recipe beats the other zucchini breads/cakes I've baked, hands down! Plus, it's Nana's favorite as well.

Ingredients

1. 1 3/4 cups sugar


2. 1 cup vegetable oil


3. 3 large eggs


4. 1 teaspoon vanilla extract


5. 3 1/3 cups all-purpose flour


6. 1 teaspoon baking soda


7. 1 teaspoon ground cinnamon


8. 1/2 teaspoon baking powder


9. 1/2 teaspoon salt


10. 2 1/2 cups shredded zucchini


11. 1 (8-ounce) can crushed pineapple, drained


12. 1 cup chopped pecans

Instructions

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


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


3. 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.


4. Pour batter into prepared loaf pans. Bake 50 to 55 minutes, or until a tester inserted in center comes out clean. Let cool in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire racks.

Makes 2 loaves