ZUCCHINI BREAD

4 extra large eggs
2 cups sugar
1 cup oil
3 1/2 cups flour
1 1/4 tsp.baking soda
1/2 tsp.baking powder
1 1/2 tsp. salt
1 tsp. allspice
1/2 tsp.nutmeg
4 cups, grated zucchini
1 cup, broken walnuts
1 cup raisins (optional)
1 tsp.vanilla

Whisk eggs and sugar in large bowl, until it is lemon colored. Mix in oil. Sift dry ingredients and blend a little into egg mixture. Add 2 cups zucchini and then remaining dry ingredients. Mix in remaining zucchini. Add walnuts, rasins and vanilla. Bake in 2 greased, floured loaf pans at 350* for 55 to 60 minutes. Yields 2 loaves. Easy. May be frozen.
Dianne Crosby

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