Mom’s Zucchini Bread

1 cup chopped walnuts
4 eggs
2 cups sugar
1 cup vegetable oil
3 1/2 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp salt
1 tsp. cinnamon
3/4 tsp. baking powder
2 cups finely grated unpeeled zucchini
1 cup raisins
1 tsp. vanilla extract

Mix all ingredients. Pour into two greased loaf pans. Bake at 350 degrees. My Mom didn’t write down how long to bake, but check it every five minutes after about 25 minutes and once it has browned on top, check with a toothpick. Let cool a few minutes in pans; then remove from pans and let cool on wire rack. Wrap loaves and let sit overnight for the flavors to blend. Banana bread, zucchini bread, etc. all taste better if wrapped like this. Makes 2 loaves.

Note: I cut my Mom’s recipe in half, so this should make 2 loaves. Don’t fill pans more than 2/3 full or it will run over while baking.

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