3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla
2 c. raw, unpared grated zucchini, drained
1 c. crushed pineapple, drained
3 c. sifted flour
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 c. raisins
1 c. chopped walnuts or pecans

Beat eggs and mix in sugar, oil, vanilla, zucchini and pineapple. Sift dry ingredients together and mix thoroughly with zucchini mixture. Add raisins and nuts and mix well. Pour batter into 2 greased and floured loaf pans. Put in cold oven and turn to 325 degrees (no preheating). Bake 45 minutes to 1 hour or until bread tests done with toothpick. Cool in pans.