1 1/3 c. vegetable oil
3 c. shredded unpeeled zucchini (about 3 med.)
3 c. all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3 eggs
2/3 c. sugar
1 tsp. salt
1 1/2 c. walnut halves, chopped (about 1/2 lb.)
1 c. golden raisins
1 c. whipping cream, whipped (garnish)

Preheat oven to 350 degrees. Generously butter 10 x 4 1/4 inch tube pan. Beat eggs in large bowl until well blended. Stir in sugar. Blend in oil. Beat 1 minute. Add zucchini and mix well. Sift together flour, baking soda, baking powder, cinnamon and salt. Fold into zucchini mixture. Stir in nuts and raisins. Turn batter into prepared pan. Bake until tester inserted near center comes out clean, about 1 hour. Cool about 20 minutes. Invert cake onto dessert platter. Serve with whipped cream.