3 eggs
1 c. oil
2 c. zucchini, grated
1 c. nuts or raisins
2 c. white sugar
1 (3 oz.) pkg. butterscotch instant pudding
2 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/3 tsp. nutmeg
1/4 tsp. baking powder

Beat together the eggs, oil, zucchini, sugar and pudding. Add the vanilla, flour, baking soda, salt, cinnamon, ginger, nutmeg and baking powder into mixture. Mix until smooth. Add nuts or raisins.

Bake in 9 x 13-inch pan, a Bundt pan or 2 loaf pans at 350°F for 1 hour. Use cake tester; when it comes out clean, bread is done.