Pineapple Zucchini Bread

Pineapple Zucchini Bread
Ingredients
* 3 cups all purpose flour
* 2 teaspoons baking soda
* ½ teaspoon baking powder
* 1½ teaspoons ground cinnamon
* 1 teaspoon ground allspice
* 1 teaspoon salt
* 3 large eggs
* ¼ cup real butter
* ¾ cup packed light brown sugar
* ¾ cup granulated white sugar
* 2 teaspoons vanilla extract
* 2½ cups shredded zucchini
* One 8.5-ounce can crushed, pineapple
1. Place the oven rack in the middle position and preheat the oven to 350℉. Spray two 8x4 inch loaf pans with nonstick spray.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt.
3. In a large bowl, whisk together the eggs, butter, sugars, and vanilla. Stir in the zucchini and pineapple. Then stir in the dry ingredients, a little at a time, just until the batter is moistened and incorporated. Don't over-mix.
4. Divide the batter between the two prepared loaf pans. Bake 50 to 60 minutes, or until the edges pull away slightly from the sides of the pan and a toothpick inserted in the center comes out clean. Let the bread cool in the pans for at least 20 minutes before removing them to a wire rack to cool completely. This bread will keep well at room temperature for up to three days.
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