3 c. all purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 tsp. nutmeg
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla extract
2 heaping c. coarsely shredded zucchini (unpeeled)
1 (8 oz.) can crushed pineapple, well drained
1/2 c. raisins
1 c. finely chopped nuts (black walnuts is the best)

Combine flour, soda, salt, baking powder, cinnamon, nutmeg and nuts. Sift together and add the nuts set aside. Beat eggs lightly in a large mixing bowl, add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple and raisins.

Add dry ingredients (fold in) stirring only until moistened. Spoon batter into two well greased and floured 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 1 hour or until done.

Cool 10 minutes before removing from pans. Turn out on rack and cool completely. Makes 2 loaves.