3 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
4 eggs
2 c. grated, unpeeled zucchini
1 c. chopped walnuts
1 tsp. baking powder
1 tsp. salt
1 1/2 to 2 c. sugar
1 c. vegetable oil
1 tsp. vanilla
1/2 c. raisins

Heat oven to 350 degrees. Line muffin tins with liners. Sift flour, baking powder, soda, salt and cinnamon. Combine sugar and eggs in mixer and beat 2 minutes. Add oil slowly. Add zucchini and vanilla and blend. Stir in walnuts, raisins, and flour until just moist. Do not overmix. Fill cups 2/3 full. Bake 25-30 minutes. Makes 28.