Zucchini Bread

This is a recipe I've used since 1976.  It came from Mrs. Hester Cline in Enid, Oklahoma.

It's good while still warm after baking, but much better if you wrap it in foil and let it stand overnight before slicing.

ZUCCHINI BREAD

3 c. flour

1 tsp. baking soda

¼ tsp. baking powder

1 tsp. salt

3 tsp. cinnamon

3 eggs

1 c. oil

2 c. grated zucchini

2 c. sugar

2 tsp. vanilla

1 c. raisins

1 c. chopped nuts

Beat eggs until fluffy.  Add oil, zucchini, sugar, vanilla, raisins

and nuts.

Sift together dry ingredients and add to zucchini mixture.

Mix well.

Bake in greased loaf pan at 325° for 1 hour.  4 mini-loaf pans

can be used.