2 c. sugar
1 c. oil
3 eggs
2 tsp. vanilla

Beat above until foamy.

3 c. flour
1 tsp. salt
2 tsp. baking soda
1 c. raisins, chopped
1 tsp. nutmeg
2 tsp. cinnamon
1 c. crushed pineapple, well drained
1 c. crushed nuts
2 1/2 c. zucchini, grated

Add zucchini, pineapple and nuts, then add to the sugar mixture. Stir, add flour and remaining ingredients; mix. Batter should be lumpy.

Bake at 350°F for 1 hour.

Makes 4 medium sized loaves.

Bread may be frozen for up to 3 months.