Zucchini Bread with Pineapple

Ingredients

• 3 cups all purpose flour
• 1 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 3 eggs
• 1 3/4 cups sugar
• 1 cup olive oil
• 2 teaspoons vanilla
• 2 to 3 cups coarsely grated zucchini
• 1 can crushed pineapple, drained
• 1 cup chopped walnuts, optional
• 1 cup golden raisins, optional

Directions

1. Heat your oven to 350 degrees F (175 degrees C), then get 2 loaf pans, each 5 by 9 inch, ready with butter.
2. In a medium sized bowl, give the flour, baking soda, baking powder, salt, cinnamon, and nutmeg a good, brisk whisk so the spices and leaveners are evenly scattered.
3. Using a mixer, beat the eggs on medium speed for 1 minute. Pour in the sugar and beat again for 1 more minute. Add the oil and vanilla, and keep the mixer going until the mixture looks thick and bubbly.
4. Take the bowl off the mixer. With a spoon, fold in the grated zucchini and the drained pineapple.
5. Add the dry mixture to the wet batter in thirds, stirring gently by hand after each addition.
6. Fold in the walnuts and raisins, keeping your hand light.
7. Share the batter evenly between the prepared pans. Bake at 350 degrees F for 55 minutes, or until a wooden pick pushed into the middle comes out clean.
8. Let the loaves rest in their pans for 10 minutes. Tip them out onto wire racks and let them cool completely.