Pineapple Zucchini Loaf

Makes 2 loaves

3 eggs

1 cup vegetable oil (can use 1/2 cup applesauce and 1/2 cup oil)

1 1/2 cups sugar

2 tsp vanilla

2 cups grated zucchini

1 cup canned pineapple, well drained. (Tidbits are a great size)

3 cups all-purpose flour

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 1/2 tsp cinnamon

1 tsp nutmeg

1 cup raisins (You can also use blueberries, dried cranberries, or cherries.)

1 cup chopped walnuts (optional)

Beat together eggs, vegetable oil, sugar, and vanilla until thick and foamy. (It will not be foamy if you use the applesauce version.)

Add zucchini and pineapple. Mix.

Add all remaining ingredients. Mix well.

Bake at 350F for 60 minutes. Cool for 10 minutes before flipping onto wire racks to cool.

Makes two loaves.

These loaves freeze very well.