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3 eggs
1 cup oil
1½ cups sugar
2 cups grated zucchini, peel included
1 tsp. good vanilla
2 cups plain flour, sifted
¼ tsp. baking soda
2 tsp. baking powder
1 Tbsp. ground cinnamon
1 tsp. salt
1 cup raisins
1 cup chopped walnuts or pecans

Preheat oven to 325º.

Grease and flour 2 (8x5x3) loaf pans. Set aside.

Beat eggs in a large bowl. Stir in oil, sugar, zucchini and vanila.

Sift flour, baking soda, baking powder, cinnamon and salt in a medium bowl. Stir into egg mixture until well blended. Stir in raisins and nuts. Spoon batter into prepared loaf pans and bake one hour or until center springs back when touched with fingertips. Don’t over bake.

Cool in pans on wire rack for 15 minutes, then remove from pans to wire rack to cool completely.

Yields 2 loaves. Freezes well when sealed in foil and plastic wrap or zip top bags.

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