Preheat your oven to 325°F (165°C). Grease two standard 9x5-inch loaf pans with butter or non-stick spray and lightly dust with flour.

Drain the shredded zucchini using a clean towel or paper towels. Squeeze out as much liquid as possible.

Drain the crushed pineapple through a fine mesh strainer, pressing with a spoon to remove excess juice.

In a large mixing bowl, combine all dry ingredients and whisk together.

In a separate bowl, whisk together eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Gently fold in the drained zucchini, crushed pineapple, and chopped pecans.

Divide the batter evenly between the prepared loaf pans and tap each pan to settle the batter.

Bake in the preheated oven for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pans for 10 to 15 minutes. Then, turn the loaves out onto a wire rack to cool completely.