Pineapple Zucchini Bread

I love sweet breads because they are so versatile.  This one is especially good at breakfast. It was in the 80's here today and it seemed a little funny baking something that seemed so much like a fall recipe but I put a little pineapple cream cheese spread on a slice and it made it seem just tropical enough, so here you have it.  Set this recipe aside for when you have all those zucchini left from the garden and you don't know what to do with them. This is a great make ahead recipe as it just gets more moist and flavorful as it sits wrapped up.

2 eggs
1 teaspoon vanilla
1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
1 cup grated unpeeled zucchini
1 can crushed pineapple (8 oz. can) very well drained.
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon baking powder
1/2 cup finely chopped pecans 

Preheat oven to 350 degrees.

In a small bowl whisk together flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Set aside.

In a large bowl whisk eggs, oil, sugars, and vanilla until thick and smooth. Add pecans, zucchini, and pineapple.  Whisk flour mixture into zucchini mixture until blended.

Spray 9X5 glass loaf pan and pour in mixture.  Bake for 45-50 minutes and test.