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

Beat eggs until light and fluffy; add sugar and continue beating until blended. Stir in oil, vanilla, zucchini, pineapple and cranberries. Sift dry ingredients; stir into egg mixture along with nuts. Turn into 2 greased 9 x 5 inch loaf pans. Bake at 350 degrees for 50 to 60 minutes or until bread tests done. Remove from pans; cool on rack. Makes 2 loaves.