1
Whisk together flour, baking soda, salt, cinnamon, and baking powder.
2
In a large bowl, beat the eggs.
3
Gradually beat in sugar, then oil.
4
Add flour mixture alternately with zucchini into the egg mixture.
5
Stir in the raisins, walnuts, and vanilla.
6
Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
7
Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes.
8
Let cool for 10 minutes in the pan.
9
Use silicone spatula to loosen sides then, turn out onto racks to cool completely.
10
Serve warm or to freeze: wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.