3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
4 eggs (at room temperature)
2 c. sugar
1 c. oil
2 c. grated, unpeeled zucchini
1/2 tsp. vanilla
1/2 c. golden raisins
1 c. chopped walnuts

Sift flour and dry ingredients. Combine sugar and eggs; beat 2 minutes. Gradually add oil, beating 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in nuts and raisins. Fold in dry ingredients just until batter is slightly moistened. Spoon into muffin tins.

Bake at 350°F for 25 minutes. Let stand 10 minutes to cool and turn out of muffin tins onto rack.

Makes 28 muffins.