3 eggs
1 c. vegetable oil
2 c. granulated sugar
2 tsp. vanilla
2 c. coarsely shredded zucchini
1 (8 1/4 oz.) can crushed pineapple, drained
3 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
3/4 tsp. baking powder
2 tsp. ground cinnamon
3/4 tsp. nutmeg
1 c. chopped walnuts
1 c. raisins

Preheat oven to 350 degrees. Beat eggs. Add oil, sugar and vanilla. Beat until thick, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins. Stir gently into zucchini mixture until blended. Divide between 2 greased and floured loaf pans. Bake at 350 degrees about an hour or until wooden pick inserted in center comes out clean. Cool 10 minutes. Turn out on wire racks to cool thoroughly.