Step 1: Heat the oven to 350°F (175°C). Grease two 8 1/2 x 4 1/2-inch loaf pans, or line them with parchment paper and lightly grease the parchment as well to ensure the loaves release cleanly after baking.

Step 2: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking soda, baking powder, cinnamon, and salt until the mixture is evenly blended. Form a well in the center.

Step 3: In a separate bowl, stir together the melted butter, room-temperature eggs, and vanilla extract until combined. Pour the wet mixture into the center of the dry ingredients and stir gently, stopping when only a few traces of flour remain.

Step 4: Fold in the grated zucchini, drained crushed pineapple, and chopped pecans. Mix only until the batter is evenly combined and the add-ins are distributed throughout.

Step 5: Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula so the surface is level.

Step 6: Place the pans in the oven and bake for 50 to 60 minutes, or until the loaves are golden on top and a toothpick inserted into the center comes out clean.

Step 7: Let the breads rest in their pans on a wire rack for about 10 minutes. Then remove the loaves from the pans and allow them to cool completely on the rack before slicing.