Zucchini Pineapple Bread  

3 cups all-purpose flour, 2 cups sugar, 2 teaspoons baking soda, 1-1/2 teaspoons ground cinnamon, 1 teaspoon salt, 3/4 teaspoon ground nutmeg, 1/2 teaspoon baking powder  


3 large eggs, 1 cup canola oil, 2 teaspoons vanilla extract, 2 cups finely shredded zucchini, 1 can (8 ounces) crushed pineapple, drained, 1 cup chopped nuts, 1 cup raisins (optional).  

Preheat the oven to 350°. Coat two 8x4-inch loaf pans with cooking spray and dust with flour, pressing off excess.  


In a large mixing bowl, add flour, sugar, baking soda, cinnamon, salt, nutmeg, and baking powder.  

In a separate dish, whisk together the eggs, oil, and vanilla. Stir into the dry ingredients until barely moistened.  

Fold in the zucchini, pineapple, nuts, and raisins (if preferred).  

Transfer to the prepared pans. Bake for 50-60 minutes, or until a toothpick inserted in the center comes clean.  

Loosen the sides of pans with a knife. Cool in pans for 10 minutes before transferring to a wire rack to cool.  

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