4 eggs
2 c. sugar
1 c. vegetable oil
3 1/2 c. flour
1 tsp. salt
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 c. unpeeled zucchini, grated and packed into cups
1 c. chopped walnuts
1 1/2 tsp. vanilla
1 c. raisins

Beat eggs well. Add sugar and continue beating until well blended. Add oil and mix. Sift dry ingredients. Add to egg mixture, alternating with zucchini, starting and ending with dry ingredients. Add walnuts, vanilla, and raisins. Mix. Place in three small loaf pans (12 x 7 5/8 inch) or 2 large loaf pans (9 x 5 inch) which have been greased and floured. Bake in a 350 degree oven for 1 hour or until done. Cool on rack. This bread freezes very well or you can freeze your garden fresh zucchini in 2 cup portions to use for baking later.