3 eggs, beaten
1 c. salad oil
2 c. sugar
2 tsp. vanilla

Stir in 3 cups of shredded zucchini, 1 small can of pineapple with juice. Combine and add 3 cups of flour. 1 1/2 tsp. cinnamon 1 c. walnuts 1/2 tsp. baking powder 3/4 tsp. nutmeg 1 c. raisins

Stir until blended. Pour in 9 x 13 inch greased pan. Bake 50 to 60 minutes at 350 degrees.

FROSTING:

1/2 c. butter
1 c. brown sugar, firmly packed
1/4 c. milk
2 c. powdered sugar

Melt butter and brown sugar in saucepan over low heat, stirring constantly. Add milk and bring to a boil. Remove from heat. Cool. Add the powdered sugar and a teaspoon of vanilla, beating until smooth.