4 eggs
2 c. sugar
1 c. light vegetable oil
3 1/2 c. unsifted all purpose flour
1 tsp. salt
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. ground cinnamon
2 c. grated unpared zucchini
1 c. chopped walnuts
1 c. raisins
1 1/2 tsp. vanilla extract

In mixing bowl beat eggs, gradually adding sugar, until well mixed. Add vegetable oil and beat. Mix together flour, salt, baking soda, cinnamon and baking powder and add to the egg, sugar, oil mixture together with the zucchini, alternating first the dry and then the zucchini. Add walnuts, raisins and vanilla extract.

Place in two floured loaf pans (9 x 5 x 2 inch). Heat oven to 350 degrees and bake for 55 minutes until loaves test done. Remove and allow to rest on cake racks for 10 minutes before turning out. Bread cuts better when cool. Bread also freezes well.