3 eggs
1 c. vegetable oil
2 c. sugar
2 tsp. vanilla
2 c. shredded, unpeeled zucchini
1 8 1/4 oz. can crushed pineapple, drained
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped nuts
1 c. raisins

Combine first four ingredients in large bowl. Beat well. Add zucchini and drained pineapple, mix well. Mix dry ingredients. Stir into zucchini mixture until blended. Divide between 2 5x9 inch loaf pans.

Bake 350°F about 1 hour.