• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1-3/4 cups sugar
• 1 teaspoon cinnamon
• 1 cup chopped pecans
• 3 eggs, lightly beaten
• 1 cup canola oil
• 2 cups coarsely shredded zucchini, firmly packed or 2 cups grated carrots
• 8-ounce can crushed pineapple
• 2 teaspoons vanilla extract
- Preheat oven to 350°F, and lightly grease two 4-1/2x8-1/2-inch loaf pans.
- Combine the flour, salt, baking powder, soda, sugar and cinnamon. Stir 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.