Zucchini Bread

2 cup sugar
3  eggs
1 cup oil
1 tablespoon vanilla
2 cup coarsely grated, peeled, loosely; packed zucchini
2 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 cup chopped nuts
1/2 cup raisins

Preheat oven to 350. In large mixing bowl, beat eggs until frothy. Add
sugar, oil, and vanilla to eggs and beat until thick. Stir in zucchini.
Sift together dry ingredients and add to zucchini mixture. Mix well. Stir
in nuts and raisins. Pour into two greased and ligtly floured loaf pans.
Bake 1 hour or until done.

Note: In the summer, grate and freeze zucchini in 2C measures.  Before baking, thaw and drain well.