2 c. grated unpeeled zucchini
1 c. raisins
3 c. flour
1 tbsp. cinnamon
1 tsp. baking soda
1 tsp. salt
3/4 tsp. baking powder
4 eggs
1 c. vegetable oil
2 tsp. grated lemon peel
2 c. sugar
1 c. chopped nuts

Prepare zucchini; set aside. Rinse raisins; drain. Mix 2 tablespoons flour with raisins. Sift flour, cinnamon, baking soda, salt and baking powder. Beat eggs. Gradually beat in sugar, then oil. With a rubber spatula blend in dry ingredients alternately with zucchini. Stir in raisins, nuts and lemon rind.

Turn into 3 greased small pans or 2 (9 x 5 x 3 inch) pans.

Bake at 350°F for about 55 minutes or until top springs back when lightly touched. Cool in pans for 10 minutes. Turn out on wire racks to cool. Can be frozen.