3 eggs
2 c. sugar
2 tsp. baking soda
1 c. raisins
1 c. oil
2 tsp. vanilla
2 tsp. cinnamon
1 c. chopped walnuts
3 c. unsifted flour
1 tsp. salt
1/2 tsp. baking powder
1 (8 1/4 oz.) can well-drained pineapple
2 c. coarsely shredded zucchini

Beat eggs, add oil, sugar and vanilla; beat mixture until light and foamy. Stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nuts and raisins. Stir gently into zucchini mixture. Pour batter into 2 greased and floured 9x5 inch loaf pans. Bake in 350 degree oven for 1 hour or until done. Cool in pans 10 minutes. Remove and let cool on rack. Makes 2 loaves.