3 eggs
2 c. sugar
1 c. oil
2 c. peeled, grated zucchini
3 c. flour
1 c. rum plumped raisins (optional)
3 tbsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 (8 oz.) can undrained pineapple crushed
1 c. chopped nuts

Beat eggs until fluffy. Add sugar, vanilla and oil. Blend well, add zucchini. Stir together dry ingredients and add to batter. Stir in pineapple and nuts, mix well, spread evenly into 2 (9 x 5) loaf pans that have been greased and floured. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Wrap and store overnight to develop flavor. Must be made ahead, freezes well.