Zucchini-Pineapple Loaf Cake

Zucchini-Pineapple Loaf Cake 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) canwell 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 Set oven to 350 degrees (second lowest rack). Grease two 9 x 5-inch loaf pans, or mini loaf pans. 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. Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended. Add the chopped nut and raisins; stir to combine. Divide the batter evenly between two greased and floured 9x5 loaf pans. Bake for 1 hour or until cake tests done. Cool in pans for 10 minutes before removing. Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups. Bake at 350 degrees for 24-30 minutes.