3 eggs
2 1/2 c. sugar
1 c. vegetable oil
3 tsp. vanilla
2 c. grated zucchini, unpeeled
1 (8 oz.) can crushed pineapple, drained
1 c. chopped nuts or raisins
1 1/2 c. coarsely chopped cranberries
2 tsp. cinnamon
1 tsp. nutmeg
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder

Beat eggs until light and fluffy; add sugar and continue beating until blended. Stir in oil, vanilla, zucchini, pineapple and cranberries. Sift dry ingredients; stir in egg mixture along with nuts. Turn into 2 greased 9x5 inch loaf pans. Bake at 350 degrees for 50-60 minutes or until bread tests done. Remove from pan, cool on rack.