unsifted all-purpose flour
coursely chopped walnuts
Preheat oven to 350 degrees F
Beat eggs until lemony in color.
Add sugar, oil, and vanilla and continue to beat until smooth.
Combine flour, baking soda, baking powder, salt and cinnamon.
Continue beating and add dry ingredients and zucchini, alternating a third of each at a time. Mix well.
Fold in nuts and raisins (if being used).
Grease and lightly flour two 9"x5"x3" loaf pans and divide the batter between the pans.
Bake 55-60 minutes. If raisin are used, baking may take 5 minutes longer.
Partially cool in the pan and then turn out onto a rack to continue cooling.
Wrap and store in the refrigerator. May be frozen for up to 6 months.