4 lg. eggs
2 c. sugar
1 c. salad oil
1 tsp. vanilla
3 1/2 c. unsifted flour
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 c. grated, unpeeled zucchini
1 c. seedless raisins (optional)
1 c. chopped pecans

Beat eggs until frothy. Add sugar gradually. Add oil gradually, mixing well. Add vanilla. Combine flour, soda, baking powder, salt, cinnamon, and nutmeg. Alternately add dry ingredients and grated zucchini to egg-oil mixture. Add raisins and nuts. Pour into 2 well greased and floured 9 x 5 inch loaf pans.

Bake slightly below center of 350 degree oven for 1 1/4 hours. Remove to cooling racks for 10 minutes before turning out to complete cooling. Wrap well; store for 24 hours before slicing or freezing.