1 1/2 c. sugar
1 c. vegetable oil
1/3 c. honey
3 eggs, unbeaten
2 tsp. vanilla
2 1/2 c. unsifted flour
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 c. wheat germ
1 (8 oz.) can crushed pineapple and juice
1 c. grated zucchini, unpeeled
1/2 c. grated carrots, uncooked
1/2 c. seedless raisins
1 c. chopped nuts
1/4 c. milk

In large bowl combine sugar, oil, honey, eggs and vanilla. Beat 30 seconds. Add flour, baking powder, cinnamon, soda, salt and wheat germ, mixing well.

Stir in undrained pineapple. Blend in zucchini, carrots, raisins and nuts. Stir in milk. Spread into greased and floured 15x10x1-inch jelly roll pan. Bake at 350 degrees for 30-35 minutes or until done. Cool; cut into 48 bars and store in refrigerator.