1 c. raisins
1 c. Madeira
Cinnamon
Finely chopped toasted walnuts
1 c. whole wheat flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 eggs
1 c. firmly packed brown sugar
2/3 c. vegetable oil
2 c. grated zucchini
1 c. chopped toasted walnuts

Combine raisins and Madeira in small bowl and let stand at room temperature overnight. Drain. Grease 6-cup Bundt pan. Dust bottom and sides with cinnamon and finely chopped nuts.

Combine flour, soda, cinnamon and salt in medium bowl. Beat eggs in large bowl. Add sugar and oil and whisk thoroughly. Stir in flour mixture. Fold in zucchini, nuts, and raisins.

Spoon in prepared pan. Bake at 350 degrees for 30-35 minutes. Remove from oven. Let cool for 10 minutes, then remove from pan. Serve warm dusted with powdered sugar.