Zucchini Pineapple Bread

Name: Zucchini Pineapple Bread
Ingredients: 3 cups all purpose flour (I use one cup whole wheat, 2 cups all purpose); 2 teaspoons baking soda; 1 teaspoon salt; 1/2 teaspoon baking powder; 2 teaspoons cinnamon; 3/4 teaspoon nutmeg; 3 eggs; 1 3/4 cups sugar; 1 cup olive oil (I use the extra-lite tasting); 2 teaspoons vanilla; 3 cups coarsely grated zucchinin; 1 can (8-oz) crushed pineapple, drained (I used the kind that is in its own juice); 1 cup chopped walnuts (optional); 1 cup golden raisins (optional) (I use red currants per the original recipe)

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Delicious Zucchini Pineapple Bread using whole wheat and all-purpose flour blend, with currants and walnuts—perfect comfort baking!

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Ingredients

3 cups all purpose flour (I use one cup whole wheat, 2 cups all purpose)
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
3 eggs
1 3/4 cups sugar
1 cup olive oil (I use the extra-lite tasting)
2 teaspoons vanilla
3 cups coarsely grated zucchinin
1 can (8-oz) crushed pineapple, drained (I used the kind that is in its own juice)
1 cup chopped walnuts (optional)
1 cup golden raisins (optional) (I use red currants per the original recipe)