3 eggs
3 c. sifted flour
2 c. brown sugar, packed
1 c. oil
2 tsp. vanilla
2 c. shredded zucchini
1 (20 oz.) can pineapple, well drained
1 c. raisins
1 c. chopped nuts
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
3/4 tsp. nutmeg
1 tsp. salt

In large bowl beat eggs, until thick. Add sugar, oil and vanilla. Blend well. Add zucchini and pineapple and blend well. Do not drain zucchini.

Sift dry ingredients together and add raisins and nuts. Then add to mixture. Pour into 2 greased and floured 9"x5"x3" loaf pans. Bake in preheated 350 degree oven for 1 hour or until done. (I bake mine 10 minutes longer.) Cool in pans 10 minutes.

NOTE: I squeeze juice from pineapple with my hand after putting in drainer over deep bowl to catch the juice.