3/4 lb. zucchini
3 eggs
2 c. sugar
1 c. vegetable oil
3 tsp. vanilla
3 c. sifted flour
3 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 c. raisins, plumped 5 minutes in hot water, drained
1 c. coarsely chopped walnuts

Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans. Scrub zucchini and shred, using food processor, if you have one. Measure 2 cups.

With mixer, beat eggs until light and fluffy. Beat in sugar, then oil and vanilla. Sift and stir together flour, cinnamon, soda, salt and baking powder. Slowly beat in dry ingredients. With spoon, fold in zucchini, raisins and nuts. Divide between prepared pans.

Bake in preheated oven until bread tests done with a toothpick, about 65 to 70 minutes. Carefully slip out of pans and cool on rack. Makes 2 loaves.