3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp. vanilla
2 cups unpeeled zucchini, shredded
1 (8 oz.) can crushed pineapple, drained
3 cups all-purpose flour
2 tsp. cinnamon
1 tsp. salt
3/4 tsp. nutmeg
2 tsp. baking powder
1 cup raisins
1 cup chopped nuts

Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients; mix well. Fill 24 greased or paper lined muffin cups 2/3 full with batter.

Bake at 350°F for 25-30 minutes or until toothpick inserted in middle comes out clean.