Preheat oven to 350°F (175°C). Grease and flour two loaf pans.

In a large bowl, whisk together eggs, sugar, pumpkin pie filling, melted butter, vanilla extract, lemon extract (or zest), applesauce, and crushed pineapple until well combined.

In a separate bowl, whisk together flour, oats, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin spice.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Gently fold in the shredded zucchini until evenly distributed.

Stir in the raisins.

Divide the batter evenly between the prepared loaf pans.

Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.

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