Recipe Sharing: Zucchini Bread

This is my all-time favorite recipe for zucchini bread. I got it a few years ago from a co-worker, and it's excellent. I don't know if it's the addition of the crushed pineapple, but it has a sweet and savory taste. Enjoy!

Zucchini Bread

Ingredients
3 c. all purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 c. finely chopped walnuts or pecans
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla extract
2 c. coarsely shredded zucchini
1 8 oz. can crushed pineapple, drained

Directions
Combine flour, baking soda, salt, baking powder, cinnamon and nuts. Set aside. Beat eggs lightly in large mixing bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients and stir until moistened. Spoon batter into two greased and floured 9x5x3 loaf pans. Bake at 350 for one hour or until done. Cool on rack for 10 minutes. Turn out on rack and cool completely.