Pineapple Zucchini Bread



3 eggs

2 cups sugar

1 cup oil

2 teaspoons vanilla

2 cups shredded, unpeeled zucchini

1 cup crushed pineapple

3 cups bread flour

2 teaspoons baking soda

1 teaspoon salt

1-1/2 teaspoons. cinnamon

1/2 teaspoon baking powder

3/4 teaspoon nutmeg

1 cup raisins and/or nuts



Beat eggs until frothy. Beat in sugar, oil and vanilla. Beat until thick

and foamy. Stir in zucchini and pineapple. In another bowl, stir together

flour, baking soda, salt, baking powder, cinnamon, nutmeg and

raisins/nuts. Add flour mix to zucchini mix and stir until just

moistened. Spoon into 2 greased, 9 x 5-inch loaf pans. Bake at 350F

for 50-60 minutes or until a toothpick comes out clean.