3 eggs
1 c. vegetable oil
1 c. sugar
1/3 c. molasses
2 tsp. vanilla
2 c. all-purpose flour
1/2 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
2 c. shredded zucchini
1 c. raisins
1 c. chopped walnuts, pecans or other suitable nuts

Use the coarsest surface of a grater to shred the unpeeled zucchini. If the zucchini is extremely watery, place the shredded zucchini in a colander or a sieve to drain while preparing the batter.

In the large bowl of an electric mixer, beat eggs to blend. Add oil, sugar, molasses and vanilla; continue beating mixture until thick and foamy. Combine dry ingredients in a separate bowl. Add, a little at a time to egg mixture. With a wooden spoon, stir in zucchini, raisins and nuts; mix gently to avoid crushing the zucchini shreds.

Divide batter between two greased and floured 5"x9" loaf pans. Bake at 350 degrees for 1 hour or until toothpick "comes clean".

After bread has cooled for 10 minutes, remove to finish cooling on wire racks. Keeps two weeks or longer in foil in refrigerator. Freezes well. Makes 2 large loaves.