Ingredients:

2 loaf cakes

3 eggs

1 cup oil

2 cups sugar

3 teaspoons vanilla

2 1⁄4 cups coarsely shredded unpeeled zucchini

1 (14 ounce) can well drained crushed pineapple

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1⁄2 teaspoon baking powder

2 teaspoons cinnamon

3⁄4 teaspoon nutmeg

1 cup chopped nuts

1 cup raisins or 1 cup currants

Directions:

1. Set oven to 350 degrees (second lowest rack). Grease two 9 x 5-inch loaf pans, or mini loaf pans.

2. In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.

3. Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.

4. Add the chopped nut and raisins; stir to combine. Divide the batter evenly between two greased and floured 9x5 loaf pans.

5. Bake for 1 hour or until cake tests done. Cool in pans for 10 minutes before removing.

6. Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.

7. Bake at 350 degrees for 24-30 minutes.

Bon Appetit!