Zucchini Bread

This got a great rating by Mr. Picky Eater so I'm posting it here. I used some defrosted shredded zucchini from last years garden that worked perfectly. From Heritage Park Inn of San Diego.

• Ready In: 1 hr 10 mins
• Yields: 2 loaves

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  tablespoon ground cinnamon
• 1  teaspoon salt
• 1  cup sugar
• 1  cup mayonnaise
• 3  eggs, lightly beaten
• 2  cups  grated drained zucchini
• 2  teaspoons vanilla extract
• 2⁄3 cup raisins
• 1  cup  chopped toasted pecans or 1  cup walnuts

Directions

1. Preheat oven to 350.Whisk dry ingredients together in a mixing bowl. Add all other ingredients together and blend until thoroughly combined.
2. Divide batter between two greased loaf pans (I used a 9x5 and 8x4). Bake 1 hour.
3. Let cool 10 minutes and remove from pans.