3 eggs
1 c. vegetable oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
1 can (8 1/4 oz.) crushed pineapple, undrained
3 c. flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. nutmeg
1/4 tsp. baking powder
1 c. raisins
1 c. chopped nuts

In large electric mixer bowl, beat eggs, oil, sugar and vanilla until well mixed. Stir in zucchini, pineapple and can juice, flour, baking soda, cinnamon, salt, nutmeg and baking powder. Fold in raisins and nuts. Pour batter into two greased 9 by 5 loaf pans. Bake at 350 degrees for 1 hour, or until bread tests done. Cool 10 minutes. Remove from pans. Makes 2 loaves.