Spicy Pineapple and Zucchini Bread

Beat eggs with electric mixer to blend.

Add oil, sugar and vanilla and continue beating until foamy.

With a spoon, stir in zucchini and drained pineapple.

Sift together flour, soda, salt, baking powder, cinnamon and nutmeg.

Add raisins and chopped nuts. Stir carefully into first mixture until well blended.

Grease and flour two 5 x 9-inch loaf pans and divide batter between them. Bake in 350° oven 1 hour or until toothpick comes out clean. Cool in pans 15 minutes and turn onto racks to cool.