Bake this zucchini bread in 2 loaf pans.
• 3 eggs
• 1 cup vegetable oil
• 2 cups granulated sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon
• 1 cup chopped walnuts 1/2 to 1 cup raisins or dates, optional
Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.
Mix together flour, salt, baking soda, baking powder, and cinnamon; mix lightly. Add dry ingredients to first mixture, stirring to blend. Stir in walnuts and raisins or dates, if using.
Pour batter into two loaf pans, 9x5x3-inches in size. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean.
Cool and serve or wrap and freeze.
Add a variation by adding some shredded carrots or 1 Tsp Nutmeg with the cinnamon.