Zucchini Bread

My garden is producing zucchini faster than I know what to do with them.  Tomorrow we are having breakfast at church in honor of Father's Day, so I made zucchini bread.  The recipe says to use loaf pans, but I used a bundt cake pan instead.

Zucchini Bread

2 c. flour                                                          ½ tsp. cinnamon

2 c. grated zucchini                                         ½ c. raisins

1 c. chopped pecans                                        3 eggs

2 c. sugar                                                         1 c. oil

1 tsp. vanilla extract

Beat eggs until frothy; beat in sugar, oil, and vanilla extract.  Beat until mixture is thick and lemon colored.  Sift together flour and cinnamon.  Beat flour mixture with egg mixture; stir in grated zucchini.  Fold in nuts and raisins.  Pour into 2 greased and sugared loaf pans.  Cook at 350° for 1 hour.