3 eggs
2 c. sugar
1 c. oil
3 tbsp. vanilla
2 c. peeled, grated and well drained zucchini
3 c. all purpose flour
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
8 oz. can crushed pineapple (undrained)
1 c. chopped pecans or walnuts
1/2 c. raisins (golden)

Heat oven to 350 degrees. Grease and flour two 9 x 5 inch pans. Beat eggs until fluffy. Add sugar, oil and vanilla and blend well. Add zucchini. Sift together flour, baking powder, baking soda and salt and add to batter. Stir in pineapple, nuts and raisins, and mix well. Turn into greased pans and bake about 1 hour, or until toothpick comes out clean. Cool on wire racks before removing from pan. Wrap and store overnight to develop flavors before slicing.

Note: Can grate zucchini with skin on but remember to squeeze out all the water before measuring. Use Pillsbury flour (no need to sift).