3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. grated unpeeled zucchini
1 (8 1/4 oz.) can crushed pineapple, drained
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. nutmeg
1 c. pecans
1 c. raisins

Beat eggs to blend; add salad oil and vanilla. Beat until mixture is thick and foamy. Add sugar and beat well. With spoon, stir in zucchini and well-drained pineapple.

Combine dry ingredients, nuts and raisins. Stir gently into zucchini mixture until just blended. Divide batter equally into 2 greased and floured 9x5 inch loaf pans. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes, then turn onto wire racks to cool thoroughly.