Zucchini Bread with Pineapple

Drain zucchini of excess moisture: Put the shredded zucchini in a colander or sieve placed over a bowl to drain any excess moisture. Elise Bauer Prepare the oven and pans: Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans. Whisk together dry ingredients: In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Elise Bauer Mix wet ingredients and sugar: In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating mixture until thick and foamy. Elise Bauer Stir in grated zucchini and pineapple: Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple. Elise Bauer Elise Bauer Combine dry ingredients with wet: A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Elise Bauer Elise Bauer Add the walnuts and raisins, blend gently Bake: Divide the batter equally between the two loaf pans. Bake at 350°F for 55 minutes or until a wooden pick inserted in to the center comes out clean. Elise Bauer Elise Bauer Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.