Pineapple Zucchini Bread - cooking recipe

Ingredients

3 eggs, beaten
1 c. oil
2 c. sugar
2 tsp. vanilla
2 c. grated zucchini
1 c. well drained, crushed pineapple
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. each: raisins, soaked and nuts

Preparation

Beat until thick first 4 ingredients.
Stir in the zucchini and pineapple.
Combine the rest of the ingredients and stir gently into zucchini mixture until just blended.
Divide batter into 2 greased and floured 5 x 9-inch loaf pans.
Bake at 350\u00b0 for 1 hour or until it tests done.
Cool in pan for 10 minutes. Remove to wire rack and cool.