1 c. walnuts
4 eggs
2 c. granulated sugar
1 c. vegetable oil
3 1/2 c. unsifted, unbleached, all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. baking powder
2 c. grated zucchini (not pared)
1 c. raisins
1 tsp. vanilla

Chop walnuts into medium-sized pieces. Beat eggs. Gradually beat in sugar and then oil. Combine dry ingredients; add to first mixture alternately with zucchini. Stir in raisins, walnuts and vanilla. Turn into 2 greased and lightly floured loaf pans. Bake on lowest rack at 350 degrees for about 55 minutes, or until loaves test done. Let stand about 10 minutes; turn out on to wire racks to cool. If desired, loaves may be lightly glazed with confectioners' sugar mixed to spreading consistency with a little cream. Makes two loaves. This bread freezes well.