Pineapple Zucchini Bread - cooking recipe

Ingredients

3 medium eggs
1 3/4 cups sugar
1 cup oil
2 teaspoons vanilla
1 3/4 cups raw zucchini, grated & squeezed
1 (14 ounce) can crushed pineapple, drained
3 cups flour (I use whole wheat but white is fine)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup nuts, chopped (optional)

Preparation

Beat eggs until light and fluffy.
Add sugar and beat until blended.
Stir in oil, vanilla, zucchini, and pineapple.
Sift dry ingredients and stir into egg mixture along with nuts.
Bake in two greased loaf pans (8.5 x 4.5 x 2.5)at 350 degrees for 50 minutes.
**Note: The loaf in the photo has been made with 100% whole wheat flour and instead of nuts I added raisins. I also doubled the recipe. The zucchini was previously grated and frozen so juice and all was added -- I had extra zucchini so a bit extra was added.