Zucchini Pineapple Bread - Gail Pearson Lithgow

Recipe originally from Mary Jo Peterson

3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups coarsely grated zucchini
1-8 ½ oz. can crushed pineapple, drained
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. ground nutmeg
1/2 c. chopped walnuts (optional)
½ cup raisins

Beat eggs in mixer to blend. Add oil, sugar and vanilla. Continue to beat until mixture is thick and foamy. Stir in grated zucchini and drained crushed pineapple. Combine and sift dry ingredients together. Add raisins and chopped nuts to dry ingredients, then stir in zucchini mixture. Mix only until well blended. Divide batter between two 5 x 9 loaf pans or three 4 x 8 lof pans. Bake in 350 degree oven 1 hour for larger loaves or 45 minutes for smaller loaves.