3 eggs
2 c. sugar
1 c. oil
2 tbsp. vanilla
2 c. zucchini (grated and drained)
3 c. flour
1 tsp. baking powder
1/2 c. raisins
1 tsp. salt
1 tsp. baking soda
1 c. chopped nuts
1 c. crushed pineapple, drained

Beat eggs until fluffy. Add sugar, vanilla, oil, zucchini, flour, baking powder, salt and baking soda. Stir in pineapple, raisins, nuts and mix well.

Bake in 2 well greased 9x5x4 inch loaf pans or 4 smaller loaf pans for 1 hour at 325 F.

I often prepare and freeze zucchini in two cup portions so that when thawed I have the correct ingredient (without draining). Bread also freezes well.