Zucchini Pineapple Bread

Zucchini Pineapple Bread 3 eggs 2 cups finely shredded zucchini 1 cup vegetable oil 1 can (8 ounces) crushed pineapple, drained 2 teaspoons vanilla extract 3 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda 1-1/2 teaspoons ground cinnamon 1 teaspoon salt 3/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1 cup chopped nuts 1 cup raisins, optional In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.