You can't beat a good zucchini bread recipe for a taste treat the family will love. It is moist, delicious and easy to make.

The walnuts and raisins are optional.

I love the walnuts for crunch and even more nutrients, but you can leave them out or substitute your favorite nut, like almonds or pecans.

Prep time: 20 minutes

Cook time: 40 minutes

Ingredients
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups sugar
2 cups zucchini, grated
2 teaspoons vanilla
1 cup walnuts, chopped (optional)
1 cup raisins (optional)

Directions:
Preheat your oven to 350ºF.

Sift flour, baking soda, salt, baking powder and cinnamon onto waxed paper.

Combine eggs, oil, sugar, zucchini and vanilla in a large mixing bowl. Beat until well mixed. Add the flour mixture from the waxed paper. Mix until smooth. Add raisins and nuts and mix. Pour mixture into a greased 13x9x2" pan.

Bake at 350ºF for 40 minutes or until the center springs back when lightly touched with your fingertip or toothpick inserted in center comes out clean.

Cool in pan on wire rack.

Cut into 12 to 16 pieces.

• This recipe can also be baked as loaves in tradional loaf pans. Use one large or 2 smaller loaf pans. You may have to bake the zucchini bread up to 10 minutes longer as the loaf pan is deeper. Check with a toothpick to make sure it is done.