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

Beat eggs in large mixing bowl. Slowly add oil, sugar and vanilla. Continue mixing until thick and foamy. Stir in zucchini and pineapple.

In another bowl, stir together flour, baking soda, salt, baking powder, cinnamon and nutmeg. Add nuts and raisins if desired. Stir dry ingredients into zucchini mixture until just blended. Pour into 2 greased 9 x 5-inch loaf pans.

Bake at 350°F for about 1 hour. Cool in pans 10 minutes before removing to racks.