3 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 c. sugar
4 eggs, room temperature
1 c. oil (preferably soy bean)
2 c. grated unpeeled zucchini (about 12 oz.)
1/2 tsp. vanilla
1 c. chopped walnuts
1/2 c. golden raisins

Preheat oven to 350 degrees. Generously grease standard size muffin pans. Sift flour, baking powder, baking soda, salt and cinnamon; set aside.

Combine sugar and eggs in large bowl of electric mixer and beat at medium speed 2 minutes. Gradually add oil in slow, steady stream, beating constantly 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in sifted dry ingredients just until batter is evenly moistened; do not over mix.

Spoon batter into prepared muffin pans, filling 2/3 full. Bake until lightly browned, about 25 minutes. Let stand 10 minutes, then turn muffins out onto racks to cool.