Ingredients
3 cups all-purpose flour2 cups sugar2 teaspoons baking soda1-1/2 teaspoons ground cinnamon1 teaspoon salt3/4 teaspoon ground nutmeg1/2 teaspoon baking powder3 eggs, room temperature1 cup vegetable oil2 teaspoons vanilla extract2 cups finely shredded zucchini1 can (8 ounces) crushed pineapple, drained1 cup chopped nuts1 cup raisins, optional
Preparation
Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra.
In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired.
Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.
