Raisin Zucchini Bread

2 medium zucchini

2 cups sugar

1 cup oil

3 eggs -- beaten

1 tbsp vanilla extract

3 cups flour

1 tbsp cinnamon

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 cup seedless raisins

1 cup walnuts -- chopped

Finely shred zucchini to measure 2 cups; set aside. Cream sugar and oil. Add eggs, zucchini, and vanilla; mix well. Combine flour, cinnamon, salt, baking soda and baking powder; mix well. Add raisins and nuts to dry ingredients. Combine with zucchini mixture; mix well. Pour into two greased and floured 9x5-inch loaf pans. bake at 350 deg F, 1 hour or until tests done. Let stand 10 minutes; turn out on wire rack to cool.