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Pineapple Zucchini Bread
Ingredients
  • 3 cups (360g) all-purpose flour
  • 1 cup (200g) firmly packed light or dark brown sugar
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups coarsely shredded zucchini (about 2 medium zucchini, peeled or unpeeled)
  • 8 ounces (226g) crushed pineapple (well-drained if using canned)
  • ¾ cup (90g) chopped pecans (or other nut)
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