1 c. vegetable oil
1 c. sugar
1 c. firmly packed light brown sugar
3 eggs, beaten to blend
1/4 c. dry sherry
2 tsp. vanilla
2 med. zucchini, grated
1 1/2 c. chopped walnuts
1 c. raisins
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. baking powder
2 tbsp. milk
1 tsp. vanilla
Chopped walnuts

Preheat oven to 350 degrees. Grease and lightly flour two 9x5 inch loaf pans. Using electric mixer, combine first 6 ingredients in large bowl and beat on medium speed 2 minutes. Stir in zucchini, 1 1/2 cups walnuts and raisins. Combine flour, salt, baking soda, cinnamon, nutmeg and baking powder in medium bowl. Mix into batter just until blended. Divide batter between prepared pans. Bake beads until tester inserted into centers comes out clean. (About 1 hour.) Cool on racks.

Meanwhile, combine powdered sugar, milk and 1 teaspoon vanilla in small bowl. Drizzle over warm bread. Sprinkle with chopped nuts.

Makes 2 loaves.