Instructions: Combine flour, soda, salt, baking powder, cinnamon, and pecans; set aside. Beat eggs lightly in a large mixing bowl; add sugar, oil, and vanilla; beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened.

Spoon batter into a well-greased and floured 9 x 5 x 3 inch loafpan. Bake at 350 for 1 hour or until done. Cool 10 minutes before removing from pan; turn out on rack and cool completely.

Yield: 1 loaf.

NOTES :
Note: To make 3 mini-loaves, spoon batter into 3 greased and floured 6 x 31/2 x 2 inch disposable loafpans. Bake at 350 for 45 to 50 minutes or until done.

Yield 3 mini-loaves.

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