Ingredients

• 3 eggs, beaten
• 2 cups sugar
• 2 Tablespoons vanilla
• 2 cups grated fresh zucchini
• 1 cup oil
• 1 8-1/4 ounce can crushed pineapple
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 3 cups all-purpose flour
• 3/4 teaspoon nutmeg
• 1  1/2 teaspoons cinnamon
• 1 cup chopped pecans
• 1 cup raisins

Preparation

1. Preheat the oven to 350.
2. Butter two 5 by 9 inch loaf pans.
3. In a large bowl, mix together the sugar, eggs, and vanilla.
4. Stir in the grated zucchini
5. Stir in the pineapple and then the oil.
6. Sprinkle baking soda, baking powder and salt over the mixture and stir it in.
7. Add the flour, a third at a time, stirring after each incorporation.
8. Sprinkle in the cinnamon and nutmeg over the batter and mix.
9. Fold in the nuts and raisins.
10. Divide the batter equally between the loaf pans.
11. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean.
12. Cool in pans for 10 minutes.
13. Turn out onto wire racks to cool thoroughly.