This is definitely the recipe to try first. You may decide, as I did, that other zucchini bread recipes aren't really necessary.

3 eggs
1 c. Wesson oil
2 c. sugar
2 tsp. vanilla
2 c. zucchini, shredded
1 c. crushed pineapple, well drained
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. raisins
1 c. walnuts, finely chopped

Beat together first four ingredients. Stir in zucchini and pineapple. Sift together: flour, soda, salt, baking powder, cinnamon and nutmeg. Add to egg mixture. Stir in nuts and raisins just until blended. Pour into two greased and floured 5 x 9 inch loaf pans. Bake 1 hour or until done at 350 degrees. Cool 10 minutes and turn out onto wire rack. Servings: 2 loaves.