3 eggs
1 c. vegetable oil
1 1/2 c. sugar
3 med. zucchini, grated and well drained (2 c.)
2 tsp. vanilla
2 c. sifted all-purpose flour
1/4 tsp. baking powder
2 tsp. baking soda
3 tsp. ground cinnamon
1 tsp. salt
1 c. raisins
1 c. chopped walnuts

Beat eggs lightly in large bowl. Stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda, cinnamon, salt onto wax paper. Stir into egg mixture until well blended. Stir in raisins and nuts. Spoon batter into two well-greased 8x5x3 inch loaf pans.

Bake in moderate 375 degree oven for 1 hour or until center springs back when lightly pressed with fingertip. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.