2 c. zucchini, grated in blender
1/2 c. raisins
3 eggs
2 c. sugar
1 1/2 c. oil
2 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
1 tsp. lemon juice
1/4 tsp. baking powder
3 c. flour
1/4 tsp. cloves
1/4 tsp. nutmeg
2 tsp. cinnamon
1/2 c. chopped nuts
1/2 c. applesauce

Allow zucchini to drain while preparing other ingredients. Cover raisins with warm water and allow to soak for a few minutes. Mix all ingredients. Coat 2 (9"x5") loaf pans with cooking spray (or can use 2 smaller and one 9"x5" pan). Bake at 350 degrees for approximately 1 hour. (Baking time will vary depending on size of pans.)

BUTTERY CINNAMON SKILLET APPLESAUCE:

Topping for above (optional). 1/2 c. sugar 2 tbsp. cornstarch 1 1/2 c. water 1/2 tsp. cinnamon 4 med. apples, sliced

In a 10" skillet, melt butter over low heat. Stir in sugar and cornstarch; mix well. Add water, cinnamon and apples. Cover skillet. Lifting lid and stirring mixture occasionally, cook until thickened and apples are tender, 12 to 15 minutes. Serve over zucchini bread. Leftover sauce can be frozen and used later.