This recipe comes from the The Comfort Table by Katie Lee Joel. This cookbook is filled with charming southern recipes that are simple and filling. The forward is by Paula Deen, and the food styling and photography is stunning. So far, everything I have made from it has been successful.
This recipe was moist and dense, fabulous for a breakfast on the go paired with some fruit and a hard boiled egg. You can also split the flour between regular and whole wheat pastry flour. It becomes a bit more crumbly, but still tasty. I have also swapped 1/2 cup flax meal for flour. I am always looking for ways to add more fiber.
by Katie Lee Joel
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan
In a small mixing bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.
In a medium bowl, beat the sugar, eggs, oil and vanilla until well combined. Mix the zucchini and pineapple. Add the dry ingredients and mix well. Stir in raisins.
Pour batter into the loaf pan. Bake 50-55 minutes, or until a toothpick comes out clean. Let the bread cool in the pan for 5 minutes. Carefully turn out the loaf to finish cooling on a wire rack.