2 c. zucchini
3 eggs
1/3 c. molasses
1 c. vegetable oil
2 tsp. vanilla
1 c. sugar
2 c. flour
1/2 c. whole wheat flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 c. raisins
1 c. chopped nuts

Use coarsest grater to shred unpeeled zucchini. If zucchini is too watery, place in colander to drain. In large bowl beat eggs to blend, add oil, sugar, molasses and vanilla. Continue beating until foamy.

Combine dry ingredients and add to egg mixture. Stir until blended. Add zucchini, raisins and nuts - mix together gently to avoid further crushing the zucchini.

Divide batter between two 5x9 loaf pans. Bake in preheated 350 degree oven for 1 hour. Cool 10 minutes in pan. Remove and cool on rack.