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Zucchini Bread with variation

3 eggs, beaten
1 c. oil
1 c. white sugar
1 c. brown sugar
2 1/2 c. flour
2 1/2 t. cinnamon
2 c. shredded zucchini
1/4 t. baking powder
2 t. soda
1/4 t. nutmeg(optional
2 t. vanilla
1 c. crushed pineapple
1 c. chopped raisins(optional)

Beat eggs, oil, sugars, and vanilla together. Add sifted ingredients gradually, blending well after each addition. Fold in pineapple, nuts, and zucchini. Pour into 2 greased 8 1/2 x 4 1/2 loaf pans. Bake 1 hour at 350. When toothpick inserted into cake comes out clean it is done. Remove from pans to cool.

Variation:

Chocolate Zucchini Bred

Add 1 c. cocoa powder and an additional 1/3 c. oil and increse brown sugar to 1-1/2 c.