Zucchini Pineapple Bread

3 eggs
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini, coarsely grated
1 (8-oz.) cab crushed pineapple, drained
2 teaspoons baking soda
2 teaspoon salt
1/2 teaspoon baking powder
1-1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins or currants
3 cups flour

Directions:
Beat eggs. Add oil, sugar, and vanilla; beat until foamy. Stir in zucchini and pineapple. Combine remaining ingredients in a separate bowl; stir well. Add flour mixture to zucchini mixture a little at a time and blend well.

Bake in two greased and floured 9x5-inch loaf pans at 350° for 60 minutes. Cool 10 minutes in the pans; then remove loaves and cool on wire racks.

Notes:
The pineapple is barely detectable in the baked bread, but it adds to the richness and moisture.