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1. Preheat your oven to 340F.
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2. Sift your dry ingredients (everything up to but not including the sugar) together and set aside.
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3. Add eggs and sugar to a mixer bowl and beat until light yellow and fluffy. Add oil and continue to mix.
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4. Once well mixed remove from mixer and gently fold in the zucchini. At this point the mixture will be very thin don't panic. Hint: do not drain your zucchini as tempting as it might be, even when working from frozen. These little cakes needs that moisture to turn out really well.
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5. Into the zucchini mixture, add the dry ingredients in parts, combining well but do not over mix.
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6. Fold in the nuts, raisins and pineapple.
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7. Place approximately 1/3 cup of batter into each section of a cupcake pan. The breads in the photo were baked in a square cupcake pan.
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8. Bake for 22-25 minutes, turning the pans once through baking if your oven is at all uneven. A toothpick inserted in the center should come out clean when done.
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9. Cool for 5 minutes in the pan before using a knife to loosen the edges of the cakes from the pan and turning out onto a cooling rack. Cool completely before packing into appropriate containers.
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For a healthier option you can replace some or all of the all-purpose flour with whole wheat flour. You can also replace some or all of the oil with unsweetened apple sauce.
