ZUCCHINI PINEAPPLE BREAD

Ingredients

• 3 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1 cup chopped pecans
• 1 cup raisins
• 1 1/2 cups sugar
• 3/4 cup oil
• 3 eggs
• 2 tsp vanilla
• 2 cups shredded zucchini
• 1 can (8 oz / 227 mL) crushed pineapple, well drained

Directions

1. Preheat oven to 350°F. Combine first 7 ingredients (flour through nutmeg) in a bowl. Stir in pecans and raisins; set aside.
2. Whisk together sugar, oil, eggs and vanilla until blended. Stir in zucchini and pineapple. Add zucchini mixture to flour mixture and stir just until combined. Do not overmix. Spoon batter into two greased 8 1/2x4 1/2 inch loaf pans.
3. Bake for 60 – 65 minutes or until a cake tester inserted in centres comes out clean. Cool in pans on racks for 10 minutes. Invert loaves onto racks and cool completely. May be frozen.