3 eggs
1 c. vegetable oil
Scant 2 c. sugar
2 c. grated zucchini
1 tsp. vanilla
1/2 tsp. salt
3 1/2 c. flour (regular)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1 1/2 tsp. cinnamon
1/2 c. each raisins and chopped nuts
1 c. drained crushed pineapple (optional)

Mix all together with mixer in large bowl. Pour into greased and floured bread pans. Fill 2/3 full. Bake at 350 degrees for 40-50 minutes until toothpick comes out clean. Yield 2 large or 4 small loaves.

Slices best when cool. Freezes well up to 6 months.