3 eggs
2 c. sugar
2 c. zucchini, coarsely shredded
1 (13 oz.) can crushed pineapple, drained
1 1/2 tsp. cinnamon
1 c. nuts, chopped
3/4 tsp. nutmeg
1 c. salad oil
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. raisins

Beat together eggs, oil, sugar, and vanilla until thick and foamy. With a spoon, stir in zucchini and pineapple. Mix dry ingredients; blend well. Add raisins and nuts. Bake in 2 (9 x 5 inch) loaf pans, greased and floured. Bake for 1 hour at 350 degrees. Cool 10 minutes, remove from pans. Can be baked as cupcakes. Makes about 30. Bake cupcakes 25 minutes or until done.