Pineapple, zucchini, raisins, spices, and nuts are a delicious combination. Sweet breads are always a good light dessert, or serve anytime as a quick snack or lunchbox treat.

Pineapple Zucchini Bread

Ingredients: Batter: 3 cups all-purpose flour 2 teaspoons baking soda ½ teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 cup vegetable oil 2 cups granulated sugar 3 large eggs 2 cups grated zucchini 1 small can crushed pineapple, undrained 2 teaspoons pure vanilla extract 1 cup raisins 1/2 cup toasted walnuts or pecans, coarsely chopped Tip: See Toasting Nuts and Seeds. Use standardmeasuring cups and spoons or scales for accurate measuring. Directions: Preheat oven to 350 degrees F.  Prepare two 9x5x2¾ inchloaf pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour. In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg; whisk together to mix. Set aside. In a large bowl, combine oil, sugar, and eggs; whisk together until well blended. Add grated zucchini, crushed pineapple, vanilla extract, raisins, and nuts; stir until mixed. Add flour mixture; stir just until blended. Bake: Pour batter into the loaf pans, dividing the batter evenly between the 2 pans. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on a  wire cooling rack to finish cooling. Remove parchment paper and discard. Makes 2 loaves TheBakingPan.com____________________