Zucchini Bread

From Kathy...

3 eggs

2 c. sugar (half brown)

1 c. oil

2 c. unpeeled shredded tender zucchini

2 tsp. vanilla

2 ½ c. flour

1 tsp. salt

1 tsp. baking powder

1 tsp. soda

3 tsp. cinnamon

1 c. raisins (opt.)

1 c. nuts (opt.)

Beat eggs and sugar until light and fluffy. Add oil. Slowly add dry ingredients which have been well mixed. Beat well. Stir in shredded zucchini. Stir in raisins, nuts and vanilla. Bake in greased and floured 4 ¾ x 8 ¾ inch loaf pans. Bake at 325* for 1 hour 10 min. Makes 2 loaves. (3 batches = 6 loaves. About 3 cups batter each.)