11/2 cup Flour
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/2 teaspoon Kosher Sea Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 cup Canola or other oil
1 cup Sugar
1 teaspoon Vanilla Extract
4 oz crushed Pineapple or chopped Pineapple tidbits chopped, drained
1/2 cup Sultan Raisins
1 cup finely shredded Zucchini
Preheat the oven to 350.
In a bowl sift or whisk to combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Beat together the oil, sugar, eggs and vanilla until light fluffy.
Stir zucchini, pineapple and raisins into the egg mixture until well combined.
Stir in flour mixture until well combined, but do not over mix.
Pour into prepared pan.
Bake at 350 degrees for about 50 minutes. Test doneness with a toothpick, the toothpick should come out clean when bread is done.
Cool bread for 10 minutes before turning out onto a cooling rack.