I’d totally eat this all the time if I could.

1. Preheat your oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans.

2. In a large bowl, beat the eggs until light and frothy. Mix in the oil, sugar, and vanilla extract.

3. Fold in the grated zucchini and crushed pineapple.

4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

5. Gradually add the dry ingredients to the zucchini mixture, stirring until just combined. If desired, fold in the nuts and raisins.

6. Divide the batter evenly between the prepared loaf pans.

7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. If you have picky eaters, you can finely grate the zucchini so it becomes almost invisible in the bread. You can also add some chocolate chips for an extra treat. For those avoiding nuts, simply leave them out or replace them with more raisins or dried cranberries for a slightly different flavor profile.