Zucchini Bread

Originally found at digestivediva.blogspot.com
3 eggs
2 cups sugar
1 cup oil
3 T vanilla (yes it calls for 3 T, but you can use far less)
2 cups peeled, grated and well drained zucchini
3 cups Kinnikinnick GF Pastry and Pie Crust Mix
1 t baking powder
1 t baking soda
1 8-oz. can crushed pineapple, undrained
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour 2 9x5" loaf pans. Beat eggs until fluffy. Add sugar, oil, and vanilla and blend well. Add zucchini. Sift together flour, baking powder, and soda and add to batter. Stir in pineapple and nuts and mix well. Turn into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors before slicing. (Note: If using another GF flour mix, add 1 t of salt with flour.)If you are like me and my father you will love topping this bread with butter or, better yet, cream cheese.