Pineapple-Zucchini Bread

Since I got another zucchini ( huge), I decided to make another Zucchini bread, but this ones with pineapple
This recipe is from the 1001 muffin book.....

                            let's get started.

                               preheat oven  to 350 degrees
                          Lightly grease and flour 9 1/4 x 51/4 x 2 3/4 -inch loaf pan

                             In large bowl blend together;
                                3 cups all-purpose flour,
                               1 1/2 teaspoons baking powder,
                              1/2 teaspoon baking soda,
                             1 1/2 teaspoon allspice,
                            1 cup almonds, chopped ( I omitted these),
                            1 cup chopped seedless raisins
\                             and 1/2 teaspoon salt

 

In medium bowl beat

3 eggs until foamy

before beating in

1 cup granulated sugar,

1 cup packed light-brown sugar

1 cup canola oil,

1 teaspoon almond oil

 

 

Stir in

2 cups shredded zucchini,

one 8-oz can crushed pineapple, drained

( I didn't have a can of crushed pineapple,

so I just crushed sliced pineapple)

 

 

combine the wet with the dry

 

 

bake in the 350 degree oven

for about 55-60 minutes or

until a cake tester or wooden toothpick

inserted in center of bread comes out clean and

top is golden

 

 

 

Let cool on a wire rack for 5-10 before

removing from pan