Pineapple Zucchini Bread

I made this one up from a mix of recipes I have used to make Zucchini bread.  I had lots of help from my 3 year old son and this is absolutely my favorite version of this bread yet.

3 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon baking powder (if at altitude above 5000 ft, add an extra 1/4 tsp)
2 cups granulated sugar

1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract

2 cups shredded zucchini, drained and water squeezed out
About 1/2 (15 oz) can of pineapple chunks, well drained and chopped OR well drained can of crushed pineapple will do

Preheat the oven to 350 degrees F and spray/grease 2 standard 9x5 loaf pans.  Shred the zucchini and chop the pineapple and drain both well in towel or paper towels.  Mix together the dry ingredients in a small bowl and the wet ingredients in a large bowl.  Once the wet ingredients are well mixed add in the zucchini and pineapple then the dry ingredients to the wet mix slowly.  This will be pretty thick once all of it is in there.  Divide the batter between the two loaf pans and cook for about an hour or until the toothpick comes out clean.  Let these cool in the loaf pans for about 10 minutes then take them out of the pans to completely cool.  In my house we put cream cheese on the slices.  YUMMY!!!

NOTE...if you want to you can probably add some chopped dates or nuts to this recipe, but I prefer it just like this.