Pineapple adds moisture to the bread in lieu of oil. If you go for all whole wheat flour, you may need to add additional liquid to get a smooth batter. This recipe is for two loaves.
1 c sugar, or to taste
2 T vanilla
2 c coarsely shredded zucchini
1 c crushed pineapple (in own juice)
3 c all-purpose flour, white or whole wheat, or a combination
1-1/2 t baking soda
1/2 t baking powder
1 t ground cinnamon
1 t ground nutmeg
1 c raisins or walnuts (or 1 cup of each)
1. Preheat oven to 350ºF. Grease and flour 2 loaf pans.
2. Combine wet ingredients in one bowl. Combine dry ingredients in another bowl, making sure raisins and/or walnuts are well incorporated. Add dry to wet. Blend well.
3. Pour into prepared loaf pans and bake for about 50 minutes or until a toothpick inserted into center of loaves comes out clean.
4. Cool at least 10 minutes in pan before deloafing.