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• 3 cups flour
• 1/2 teaspoon table salt
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cardamom
• 1 tablespoon finely ground coffee beans
• 3 eggs
• 1 cup canola oil
• 1 cup sugar
• 2/3 cup brown sugar
• 2 cups shredded zucchini
• One 8.5oz can crushed pineapple

Preheat your oven to 350F.

In a large bowl, combine the flour, salt, baking soda, baking powder, ground cardamom and espresso.

In your mixer, beat the eggs with the canola oil, sugar and the brown sugar. Add the zucchini and crushed pineapple. Turn the mixer to low and add in the flour mixture, half at a time, letting it mix in between. Do not over mix.

Spray 2 loaf pans with nonstick cooking spray. Divide the batter in half and fill. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.

source: http://steamykitchen.com/blog/2008/09/03/cardamom-coffee-zucchini-bread/