Ingredients
| 3 | eggs |
| 1 Cup | salad oil |
| 2 Cup | sugar |
| 2 Teaspoon | vanilla |
| 2 Cup | shredded zucchini |
| 1 | 8 1/4-ounce can crushed pineapple, drained |
| 3 Cup | flour |
| 2 Teaspoon | baking soda |
| 1 Teaspoon | salt |
| 1/4 Teaspoon | baking powder |
| 1 1/2 Teaspoon | cinnamon |
| 3/4 Teaspoon | nutmeg |
| 1 Cup | chopped walnuts |
| 1 Cup | raisins |
Instructions
Beat eggs. Add salad oil, sugar and vanilla; beat until thick and foamy. Stir in zucchini and pineapple. Combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins. Stir in zucchini mixture until well blended. Pour into two greased loaf pans. Bake at 350 degrees for 1 hour and 10 minutes.
