Zucchini-Pineapple Bread

3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1-1/4 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3 large eggs, lightly beaten
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped pecans
1 (8-1/4 ounce) can crushed pineapple, well drained

Combine first 7 ingredients in a large bowl; make a
well in center of mixture.

Combine eggs, oil, and vanilla; add to flour mixture,
stirring just until dry ingredients are moistened. Stir
in zucchini, pecans, and pineapple.

Spoon batter into two greased 9 x 5 x 3-inch loaf
pans. Bake at 350 Degree F. for 55 minutes or until a
wooden pick inserted in the center comes out clean.

Cool in pans on wire racks 10 minutes; remove
from pans, and cool completely on wire racks.

Yield: 2 loaves

Recipe from "America's Best Recipes, 1998 Hometown
Collection." Recipe attributed to Betty Herbst