Pineapple Zucchini Bread - cooking recipe

Ingredients

3 eggs
1 c. vegetable oil
2 c. raw, unpared, grated zucchini, drained
1 c. crushed pineapple, drained
3 c. sifted flour
3/4 tsp. nutmeg
2 tsp. baking powder
1 c. chopped walnuts or pecans
2 c. sugar
2 tsp. vanilla
1 1/2 tsp. cinnamon
1 tsp. salt
1 c. raisins

Preparation

Beat eggs and mix in sugar, oil, vanilla, zucchini and pineapple.
Sift dry ingredients together and mix thoroughly with zucchini mixture.
Add raisins and nuts.
Mix well.
Pour batter into 2 greased and floured loaf pans.
Put in cold oven and turn to 325\u00b0 (no preheat). Bake 45 minutes to 1 hour or until bread tests done with toothpick.
Cool in pans.