1. Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and
vanilla; continue beating mixture until thick and foamy. With a spoon,
stir in the zucchini and pineapple.
2. In a separate bowl, combine flour, baking soda, salt, baking powder,
cinnamon, and nutmeg. A third at a time, add dry ingredients into wet
and gently stir (by hand) after each addition. Add the walnuts and
raisins, blend gently.
3. Divide the batter equally between 2 greased and flour-dusted 5x9 loaf pans. Bake for 1 hour or until a wooden pick inserted in to
the center comes out clean. Cool in pans for 10 minutes. Turn out onto
wire racks to cool thoroughly.
