3 eggs
1 c. Wesson oil
2 c. sugar
2 tsp. vanilla
2 c. zucchini, shredded
1 c. crushed pineapple, well drained
3 c. Ceresota flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. raisins (opt.)
1 c. walnuts, finely chopped (opt.)

Beat together first 4 ingredients. Stir in zucchini and pineapple. Sift together: flour, soda, salt, baking powder, cinnamon and nutmeg. Add to egg mixture. Stir in nuts and raisins just until blended. Pour into two greased and floured 5"x9" loaf pans. Bake 1 hour or until done at 350 degrees. Cool 10 minutes and turn out onto wire rack. Yield: 2 loaves.