Zucchini Pineapple Bread

yield: 2 loaves

3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
2 eggs
2 cups sugar
2 cups grated zucchini (about 2)
2/3 cup canola oil
1/2 cup egg substitute
2 tsp vanilla
1 20 oz can crushed pineapple, drained

1. Preheat oven to 325° .
2. Combine flour through cinnamon in a large bowl, stirring with a whisk
3. Beat eggs with a mixer until foamy. Add sugar through vanilla, beating until well blended.
4. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into two 9x5 loaf pans coated with cooking spray. Bake at 325° for 1 hour. Cool 10 minutes before removing from pans.