ZUCCHINI OR CARROT NUT BREAD

DRY INGREDIENTS:
3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
WET INGREDIENTS:
2 cups coarsely shredded zucchini, firmly packed or 2 cups grated carrots
1 cup canola oil
1 (8 ounce) can crushed pineapple, drained
3 eggs, lightly beaten
2 teaspoons vanilla extract

Preheat oven to 350 degrees F, and lightly grease two (4 1/2x8 1/2-inch) loaf pans.

Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt. 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 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.