3 eggs
2 c. sugar
1 c. oil
3 tsp. vanilla
2 c. grated zucchini, drained well
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 (8 oz.) can crushed pineapple, undrained
1 c. chopped nuts
1/2 c. raisins (opt.)

Grease and flour two 9 inch loaf pans. Beat eggs until fluffy. Add sugar, oil and vanilla. Blend well. Add zucchini. Sift together flour, baking powder, soda and salt and add to batter. Stir in pineapple, nuts and raisins. Mix well. Turn into pans and bake at 350 degrees until toothpick comes out clean. Approximately 1 hour. Cool on wire racks before removing from pans. Wrap and store overnight to develop flavors. Whipped cream may be used for special touch.