3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
1 (8 1/4 oz.) can crushed pineapple, 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. walnuts
1 c. raisins (optional)

Beat eggs to blend. Add oil, sugar and vanilla. Beat mixture until thick and foamy. Stir in zucchini and pineapple. Combine dry ingredients, nuts and optional raisins. Stir gently into zucchini mixture just until blended. Grease and flour two 5 inch by 9 inch loaf pans. Bake at 350 degrees for 1 hour.