Walnut Zucchini Bread

3 eggs

1 cup vegetable oil

2 cups sugar

2 cups grated zucchini

2 teaspoons vanilla

3 cups all-purpose flour

3 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

1/2 cup chopped walnuts

1/3 cup raisins (optional)

DIRECTIONS

1. Preheat oven to 325 degrees F.

2.Grease and flour two 9x5 inch loaf pans. Set aside

3. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla.

4. In a separate bowl, combine remaining ingredients. Raisins are optional.

5. Stir flour mixture into the egg mixture. Mix well into a smooth batter.

6. Divide batter into prepared pans.

7. Bake 60-70 minutes (a toothpick or knife stuck into top should come out clean)

Watch and check for browning of the top after about 40 minutes. I have experienced a wide range of cooking time required using different ovens. The total bake time may vary from 45-70 minutes.

Make sure to do the toothpick test in step six to ensure the inside is cooked through.

This zucchini bread will keep very moist out on the counter for several days (if it last that long).