Zucchini Pineapple Loaf

Let me apologize for my not sharing one of my favorite recipes with you.  This loaf has great texture and flavor.  The pineapple and soaked dried fruit help keep it from getting dried out.  I consider these healthy and far from desert because they have fruit AND VEGETABLES! You can't get better than this.  I also love the fact that you can make these as muffins so that it is more grab and go friendly.  MAKE THIS RIGHT NOW!

Ingredients

3 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cardamom

3 eggs

1 3/4 cups sugar

1 cup olive oil

2 teaspoons vanilla

2 cups grated zucchini, squeezed dry in paper towel

1 can (8oz.) crushed pineapple, drained

1 cup golden resins or cranberries (optional) soaked in hot water for at least 30 minutes and then drained

Directions

Preheat oven to 350 degrees and grease 2 5x9 inch loaf pans.

In a medium sized bowl, whisk flour, soda, powder, salt, cinnamon, nutmeg and cardamom until combined.

In a separate bowl, beat eggs for one minute.  Add sugar, mix until combined.  Add oil and vanilla, mix until combined.

Add zucchini and pineapple and stir with a spoon.

The mixture should be really thick.

Divide the batter between the two loaf pans.

Bake for 55 minutes or until a toothpick comes out clean.

Remove from the oven and cool the loaf in the pan for 5 minutes and then flip to finish cooling on a cooling rack.