2 eggs
1 c. sugar
1/2 c. vegetable oil
1 tbsp. vanilla extract
2 c. unpeeled zucchini, shredded
2 c. all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 c. raisins
1/2 c. chopped nuts

Combine the first four ingredients, mixing well. Stir in the shredded zucchini; set mixture aside.

Combine the next five ingredients in a mixing bowl. Reserve 1/4 cup of the flour mixture and toss with the raisins and nuts. Make a well in the center of flour mixture. Add the zucchini mixture to the dry ingredients, stirring just until moistened. Stir in the dredged raisins and nuts. Spoon the mixture into greased muffin pans, filling 2/3 full. Bake at 350 degrees for 20 minutes. Yield: 2 dozen.