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3 eggs, well beaten
2 c. sugar
3 c. flour
1 c. Crisco oil
2 c. peeled and grated
1 Tbsp. vanilla
1 tsp. soda
1 tsp. salt
1 tsp. nutmeg
3 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. baking powder
1 c. chopped nuts
1 c. raisins
1 c. drained pineapple

Beat eggs until light and frothy. Add sugar gradually
and then continue to beat; add vanilla, oil and zucchini; stir.
Sift flour with dry ingredients and mix slightly. Add flour
mixture to zucchini mixture; mix slightly. Stir in nuts,
raisins and pineapple. Grease and flour two large loaf pans.
Divide batter between the two loaf pans. Bake at 350 degrees for 1
hour. Turn out on cake racks to cool. Coat nuts and raisins
with some of the flour mixture to keep them from going to the
bottom of the pan, and put all of it into the zucchini batter.
Very good zucchini bread.
Put powdered sugar on top of the warm loaves of zucchini
bread. Let the zucchini bread get cold. Wrap in Saran Wrap
and then in foil. Label and put in freezer. Freezes well.

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