3 c. unsifted flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
3/4 tsp. baking powder
1 tbsp. grated lemon peel
2 c. (1 lb.) grated, unpeeled zucchini
1 c. finely chopped walnuts
1 c. raisins
2 c. sugar
1 c. salad oil
4 eggs

Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Sift flour with cinnamon, soda, salt and baking powder. In medium bowl, combine lemon peel, grated zucchini, walnut and raisins. In large bowl combine sugar, salad oil and eggs. With wooden spoon or portable electric beater, beat until smooth. Add sifted dry ingredients, mixing until smooth. Add zucchini mixture; stir until well combined. Pour batter into pans, dividing evenly. Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Makes 2 loaves.