Zucchini Bread Recipe

Directions:

1. Move oven rack to low postion so the tops of the pans will be in the middle of the oven. Heat to 350. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening.
2. Mix zucchini, sugar, oil, vanilla, and eggs in a large bowl. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between pans.
3. Bake 8-inch loaves for 50 to 60 minutes, 9-inches loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted the center comes out clean. Cool 10 minutes in pans on wire rack.
4. Loosen side of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.