Zucchini Bread

Ingredients:
3 Eggs [weight watchers: 2 eggs]
1 Cup Vegetable Oil [weight watchers: 1/2 cup vegetable oil]
1 tbsp Vanilla
1 tbsp Ground Cinnamon
2 Cups Flour
1 Cup Granulated Sugar (you can reduce the amount to 3/4-1/2 cup if you like it not so sweet)
1 Cup Brown Sugar
1 Small Can Crushed Pineapple (before mixing, drain the syrup)
1/2 Cup Raisins
1/2 Cup Chopped Pecans
1&1/2 tsp Baking Soda
1 tsp Salt
1/4 tsp Baking Powder
1 large Zucchini Grated

For Zucchini Loaves:
In large bowl, beat eggs and oil using a whisk.
Add remaining ingredients and mix with wooden spoon just until combined. DO NOT OVERMIX.
Spray 2 large or 4 small loaf pans and fill 2/3 full.
Bake in 325 degree oven for ( 45 minutes for large loaves or 30 minutes for small loaves) or until toothpick inserted into loaf comes out clean.
Let cool 5 minutes before removing from loaf pan.
Continue cooling on rack.

Serving Suggestion:
When cooled, slice and serve with fruit flavored cream cheese or honey butter.