A moist pineapple zucchini loaf packed with warm spices and crunchy pecans, perfect for summer baking.

Scale

3 cups all purpose flour

1 cup toasted chopped pecans

2 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp ground cinnamon

1 tsp ground allspice

1 tsp salt

3 large eggs

3/4 cup vegetable oil

1 cup brown sugar

1 cup granulated sugar

2 tsp vanilla extract

2 1/2 cups grated zucchini

1 can crushed pineapple drained

1. Preheat oven to 180C and prepare loaf tins

2. Whisk eggs sugar oil and vanilla until thick

3. Fold in zucchini and pineapple

4. Mix dry ingredients separately

5. Combine wet and dry mixtures with pecans

6. Divide batter into tins

7. Bake 55 to 60 minutes

8. Cool before slicing

Drain pineapple well

Do not overmix batter

Store tightly wrapped