3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded zucchini
1 can (20 oz.) well drained crushed pineapple

Combine:

3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. nuts, chopped
1 c. raisins

Beat eggs to blend; add next three ingredients and continue beating until thick and foamy. With a spoon stir in zucchini and pineapple. Stir in remaining ingredients until blended. Divide into two 5 x 9 greased and floured loaf pans. Bake at 325 degrees for 1 hour or until toothpick comes out clean. Cool in pans 10 minutes. Turn out on wire rack to cool. (If bread becomes too brown, lower heat to 300 degrees and cover with foil.)