Zucchini Bread With Raisins

Simple, easy, never has "flopped".

• Ready In: 1 hr 30 mins
• Serves: 16
• Yields: 2 loaves

Ingredients

• 3  cups  shredded zucchini
• 1 2⁄3 cups sugar
• 2⁄3 cup  vegetable oil
• 2  teaspoons vanilla
• 4  large eggs
• 3  cups flour
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon baking powder
• 1⁄2 cup raisins

Directions

1. Heat oven to 350.
2. Grease bottoms of 2 loaf pans with shortening.
3. Using a mixer, combine zucchini, sugar, oil, vanilla and eggs in a large bowl.
4. Stir in rest of ingredients.
5. Pour into 2 pans.
6. Bake 50-60 minutes or til toothpicks inserted into centers come out clean.
7. Cool 10 minutes in pans.
8. Loosen sides with knife before removing loaves from the pans.
9. Cool completely before wrapping tightly with plastic wrap/.
10. *keeps 4 days at room temperature and 10 days in fridge.