Zucchini Bread with Pineapple and Pecans

2 Preheat the oven to 325°.
3 Spray two 8.5 x 4.5 loaf pans with nonstick spray then line the bottoms with parchment paper and spray again.
4 Set aside.
7 Drain the crushed pineapple and place in a strainer over a small bowl. Set aside.
8 Grate the zucchini and place it in a colander over another bowl. Set aside.
11 Add the flour, baking soda, cinnamon, salt, and baking powder to a large bowl.
12 Blend well and set aside.
15 Add the eggs, sugar, oil, and vanilla to a large mixing bowl.
16 Beat until the mixture is light yellow and completely mixed.
19 Stir in the zucchini and pineapple to the egg mixture.
20 Add the dry ingredients.
21 Stir by hand until well blended. Don't over-mix!
22 Add in the pecans and fold until they are evenly spread throughout the batter.
25 Divide the batter evenly between the two prepared pans.
26 Bake at 325° for 1 hour, or until done. The loaves are done with a insta-read thermometer poked in the center reads 200° or a toothpick comes out clean with just a few crumbs clinging to it.
27 Remove from the oven and lay the bread pans over on their sides. Cover with a tea towel.
28 3 minutes or so later Switch the bread pans so that they are laying on their other sides. Cover with a tea towel.
29 After 6 to 10 minutes slide the bread out of the pans, remove the parchment paper on the bottom, and cool completely on wire racks that have been elevated off the counter.