Zucchini Nut Bread


3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1-3/4 cup sugar
1 teaspoon ground cinnamon
1 cup chopped pecans
3 eggs, lightly beaten
1 cup canola oil
2 cup coarsely shredded zucchini, firmly packed
1 8-ounce can crushed pineapple
2 teaspoon vanilla extract


Preheat oven to 350F, and lightly grease two 4-1/2 x 8-1/2 inch loaf pans. Combine the flour, salt, baking powder, soda, sugar and cinnamon. Mix in the pecans.  Add all the remaining ingredients to flour mixture and stir just until dry ingredients are uniformly moistened.  Divide batter between the two prepared loaf pans. Bake at 350F for 1 hour and 10 minutes, or until a wooden pick or cake tester inserted in center of loaf comes out clean. Cool in pans for 10 minutes, then remove and finish cooling on wire racks.


If carrot bread is what you want, substitute 2 cups grated carrots for the zucchini.

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