3 eggs
1 cup vegetable oil
3 medium-size zucchini, grated and well drained (2 cups)
2 teaspoons vanilla
2 cups sifted all purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
3 teaspoons ground cinnamon
1½ cup sugar
1 teaspoon salt
1 cup raisins
1 cup chopped walnuts
1. Beat eggs lightly in a large bowl. Stir in oil, sugar, zucchini and vanilla.
2. 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.
3. Bake in a moderate oven (375 degrees) for 1 hour or until centers spring back when lightly pressed with fingertip. Cool in pans on wire rack 10 minutes. Remove from rack and cool completely.