If you have too many zucchinis from your garden, this is a great recipe to use.
2 c. each: sugar, shredded zucchini and drained
1/2 tsp. each: cinnamon, nutmeg
3 c. flour
2 tsp. vanilla
1 c. each: vegetable oil, chopped walnuts, crushed and drained pineapple
1 tsp. each: baking powder, salt, baking soda
1/2 c. raisins
Preheat oven to 325'
Crack egg into mixing bowl and beat until fluffy.
Add sugar and beat well. Stir in vanilla, oil and zucchini. Add flour, baking powder, salt, and baking soda. Mix well.
Add raisins, nutmeg, walnuts and pineapple, mix well.
Pour batter evenly into greased 9 by 12 cake pan or 3 greased and floured loaf pans. Sprinkle to with cinnamon sugar or you can use your favorite frosting if making a cake.
Bake for 1 hr or until nicely browned.