Zucchini Bread

Zucchini Bread

3 eggs

1 c vegetable oil

2 c granulated sugar

2 c grated zucchini

2 tsp vanilla

3 c flour

1 tbsp ground cinnamon

1 c walnuts

1/2 to 1 cup raisins or dates, optional

Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.  Mix together flour and cinnamon; mix lightly. Add dry ingredients to first mixture, stirring to blend. Stir in walnuts and raisins or dates, if using.  Pour batter into two loaf pans, 9x5x3-inches in size. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean.  Cool and serve or wrap and freeze.