Zucchini Bread with Pineapple

Ingredients

• 3 cups all purpose flour 
• 1 teaspoons baking soda 
• 1 teaspoon salt 
• 1 teaspoon double-acting baking powder 
• 2 teaspoons cinnamon 
• 0.8 teaspoon nutmeg 
• 3  eggs 
• 1.8 cups sugar 
• 1 cup olive oil 
• 2 teaspoons vanilla 
• 2 cups coarsely zucchini grated
• 8 oz pineapple crushed drained canned
• 1 cup walnuts chopped
• 1 cup golden raisins 

Equipment

• bowl
• oven
• whisk
• blender
• loaf pan

Directions

1. Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.
2. Whisk together dry ingredients: In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Mix wet ingredients and sugar: In a mixer, beat eggs on medium speed for one minute.
4. Add the sugar and beat for one more minute.
5. Add the oil and vanilla; continue beating mixture until thick and foamy.
6. Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple.
7. Combine dry ingredients with wet: A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition.
8. Add the walnuts and raisins, blend gently.
9. Bake: Divide the batter equally between the two loaf pans.
10. Bake at 350°F for 55 minutes or until a wooden pick inserted in to the center comes out clean.
11. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.