pineapple- zucchini bread

Serves: 5

7/8 eggs
 1/3 c. + 1Tbsp. + 1tsp. Organic granulated sugar
3 Tbsp. + 1 tsp. Vegetable oil
 2/3 c. + 1 Tbsp. All purpose flour
 1/4 tsp. Baking soda
 1/4 tsp. Himalayan salt
1/4 tsp. Ground cinnamon
 1/8 tsp. Baking powder
1/3 c. + 1 Tbsp. + 1 tsp. Grated zucchini
 3 Tbsp. + 1 tsp. Raisins
1/4 tsp. Vanilla extract
 3/8 (8 oz.) Can crushed pineapple (save about half of juices)

 Directions:

1.) Preheat oven to 350.

2.) Blend together by whisking flour, baking soda, salt, cinnamon, baking powder.

 3.) In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, pineapple with saved juices, and vanilla. Pour batter into a 9 x 5 inch greased and lightly floured loaf pans. 

4.) Bake on the lowest rack in the oven for 55 minutes or until tooth pick comes out clean. Let cool for 10 minutes before removing from pan.