Pineapple and Zucchini Bread/muffins

3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. chopped pecans
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla extract
2 c. shredded zucchini
8 oz. crushed pineapple (well drained)

Combine first 5 ingredients; set aside. Beat eggs lightly in a large bowl; add next 3 ingredients. Beat until creamy. Stir in next two ingredients. Add to dry ingredients, stirring until moist. Put batter in two well-greased and floured loaf pans. Bake at 350 degrees for 1 hour. Cool 10 minutes in pan; turn out on rack and cool. Or, makes 2 dozen muffins (cook muffins only for 25-30 minutes).

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