3 eggs
2 c. sugar
2 c. shredded zucchini
2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. nutmeg
1 c. raisins
1 c. oil
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 1/2 tsp. cinnamon
1 c. finely chopped nuts
1 c. well drained, crushed or chunk cut up pineapple

Beat together until thick and foamy the eggs, salad oil, sugar and vanilla. Stir in zucchini and pineapple. Combine remaining ingredients and stir gently into first mixture just until blended. Bake in two greased and floured 5"x9" loaf pans at 350 degrees for 1 hour or until done when tested. Cool 10 minutes. Turn out on wire rack to finish cooling.