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Zucchini Nut Bread

3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups sugar
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups coarsely shredded zucchini
1 (8-ounce) can crushed pineapple, drained
2 teaspoons vanilla extract

Combine first 5 ingredients; stir in pecans.  Combine 
remaining ingredients; add to flour mixture, stirring 
just until dry ingredients are moistened.

Spoon batter into 2 greased and floured 
8-1/2- x 4-1/2- x 3-inch loafpans. Bake at 350 degrees 
for 1 hour and 10 minutes or until a wooden pick 
inserted in center comes out clean.  Cool in pans 10 
minutes; remove from pans, and let cool on wire racks.

Makes 2 loaves.