Pineapple Zucchini Loaf

3 eggs

1 cup vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups grated zucchini

1 cup crushed pineapple

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

¼ teaspoon baking powder

1 ½ teaspoons ground cinnamon

¾ teaspoon ground nutmeg

1 cup raisins

1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C).

Beat eggs, oil, sugar, and vanilla together until thick.

Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.

Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.