Spiced Zucchini Bread

This recipe was given to me by my neighbor and has become a favorite at family and church gatherings. I've been told that it is great to eat for breakfast the next morning and freezes well but the loaves never last that long!

• Ready In: 1 hr 15 mins
• Serves: 16
• Yields: 2 loaves

Ingredients

• 3  cups all-purpose flour
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1⁄2 teaspoon baking powder
• 1 1⁄2 teaspoons ground cinnamon
• 1  cup  chopped pecans
• 1  cup black walnuts or 1  cup english walnuts
• 3  eggs
• 2  cups sugar
• 1  cup  vegetable oil
• 3  cups  shredded zucchini
• 1 (8 ounce) can crushed pineapple (well drained)
• 1  teaspoon vanilla

Directions

1. Preheat oven to 350 degrees.
2. Combine first 7 dry ingredients.
3. Beat eggs slightly then add sugar, oil and vanilla.
4. Add dry ingredients, pineapple and zucchini.
5. Spray two loaf pans with non-stick cooking spray.
6. Bake at 350 degrees for one hour. Cool before removing from pans.