Zucchini Pineapple Bread

We got a free zucchini at church a couple weeks ago, so I whipped up some zucchini bread this past Sunday.  Someone must have grown a whole lot of them, because they left some in the foyer with a "free zucchini" sign, just to be sure people took them.  W doesn't read yet (being 1), but he helped himself to one, and tasted the top, too.  Gross, W, gross.

There were more zucchini this last week, which reminded me of the one I had on my counter at home, and so we made some that evening.  I found a great recipe, and tweaked it to include the whole wheat flour I bought a while ago, but never seem to use.

Healthy Zucchini Pineapple Bread

2 cups regular flour
1 cup whole wheat flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
3 eggs
3 cups shredded zucchini
2 teaspoons vanilla extract
1/2 can crushed pineapple, with 1/2 the juice from the can
1 cup vegetable oil
1 cup pecans, chopped

Combine the dry ingredients together.  Add in the wet ingredients, except nuts, and combine until all the dry ingredients have been incorporated.  Add the nuts, and stir in.  Bake in 2 greased loaf pans, at 340 degrees, for an hour.

No need to use a mixer, this comes together very easily.   I also shredded my zucchini with a cheese shredder, after removing the seeds.  No need to get out your big food processor, and it's really moist when done.  But still healthy! right, because of the whole wheat flour.