Zucchini-Pineapple Bread

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Nonstick cooking spray, for the pans

3 cups all-purpose flour 

2 teaspoons baking soda 

1 1/2 teaspoons ground cinnamon 

1 teaspoon baking powder 

1 teaspoon kosher salt 

3/4 teaspoon freshly grated nutmeg 

1/4 teaspoon ground allspice 

1 1/2 cups sugar 

3 large eggs 

1 cup canola oil 

2 teaspoons pure vanilla extract 

2 cups grated zucchini 

One 8-ounce can crushed pineapple, drained 

1 cup raisins