4 eggs
2 c. granulated sugar
1 c. vegetable oil
3 1/2 c. all-purpose flour, unsifted
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 3/4 tsp. baking powder
1 tsp. cinnamon
2 c. coarsely grated zucchini, not pared
1 1/4 c. walnuts, chopped into med. pieces
1 c. raisins
1 c. vanilla

Beat eggs, gradually beat in sugar, then oil. Combine dry ingredients. Add to first mixture alternately with zucchini. Stir in raisins, walnuts, and vanilla. Turn into 2 greased & lightly floured loaf pans (9 x 5 x 2 inches). Bake on lowest rack at 350 degrees for about 55 minutes until loaf tests done. Let stand about 10 minutes, turn out on wire racks to cool. If desired, loaves may be lightly glazed with confectioners sugar mixed to spreading consistency with a little cream. This cake freezes well. Recipe makes 2 loaves.