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• 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.

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