Zucchini-Carrot-Pineapple Bread

This is a delicious way to get your daily serving of vegetables!

1-½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
dash ground nutmeg
¾ cup granulated sugar
½ cup undrained, canned crushed pineapple packed in juice
½ cup vegetable oil
2 large eggs, at room temperature
1 tsp. vanilla extract
¾ cup shredded zucchini*
¾ cup shredded carrots

Preheat oven to 350 degrees.  Butter an 8½x4½x2¾ inch loaf pan.  Lightly dust pan with additional flour and tap out excess.

In a medium-sized bowl, stir together flour, baking powder, baking soda, salt, and spices.  In a large bowl, and using a hand-held electric mixer, beat together sugar, pineapple, oil, eggs, and vanilla for 2 minutes.  Gradually stir in flour mixture just to combine.  Stir in zucchini and carrot.

Scrape batter into prepared pan.  Bake for 55 t0 60 minutes, or until a cake tester inserted in center of bread comes out clean.  Remove pan to a wire rack.  Cool for 10 minutes before removing bread from pan; finish cooling on rack.

Store completely cooled bread in an airtight container at cool room temperature.  This bread freezes well.

*Grate the zucchini into a clean dish towel or paper towel.  Wring all of the excess water out of the zucchini.