With rotary mixer, beat eggs to blend. Add salad oil, sugar and vanilla. Continue beating mixture until thick and foamy. With a spoon, stir in zucchini (slowly) and pineapple. Measure raisins into small saucepan. Cover with boiling water. Let stand 5 minutes, then drain. (this puffs them up for use in recipe). Combine all-purpose flour (unsifted), soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins; stir dry ingredients gently into zucchini mixture just until blended. Divided the batter equally between 2 greased and flour-dusted 5"x9" loaf pans. Bake in a 350 degree oven for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; turn out on wire racks to cool thoroughly.