2 c. flour
1 tbsp. cinnamon
3 eggs
2 c. sugar
1 tbsp. vanilla
1 c. oil (I use safflower)
2 c. grated zucchini (more is okay, I have added as many as 5 when the zucchini get as big as baseball bats in August)
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1/2 c. chopped walnuts or pecans
1/2 c. raisins
Wheat germ (optional)

Preheat oven to 350 degrees. Sift flour and cinnamon and set aside. Beat eggs until fluffy. Beat in sugar, vanilla and oil until thick. Stir in zucchini, flour mix, baking soda, salt and baking powder. Add nuts and raisins. Pour into 2 greased loaf pans. Bake for 1 hour. This bread freezes well.