Zucchini-Pineapple Bread II

Ingredients

• 1/2 cup butter, melted
• 1 cup granulated sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup crushed pineapple, drained
• 1 cup shredded zucchini
• 1/2 cup chopped pecans (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, mix together the melted butter and sugar until smooth. Beat in the eggs until light and fluffy.
3. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the egg mixture until just blended.
4. Mix in the pineapple, zucchini and pecans. Pour batter into prepared pan.
5. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
6. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Interesting Facts

• This zucchini-pineapple bread is a great way to use up any zucchini or pineapple you have in the fridge.
• The pecans are optional, but they add a nice crunch and flavor to the bread.
• You can also add other mix-ins to the bread, such as raisins or chocolate chips.