Zucchini Bread

This is a belated post, as I made this bread several days ago, but it is a wonderful, sweet bread great for snacking or breakfast. This is my grandmother's recipe, so pay no attention to the fat content. My in-laws don't own any regular loaf pans so I had to make due with about 6 mini loaf pans. Even the baby liked eating this, though I suspect she got more of it on the floor than in her mouth.

Ingredients:

2 cups worth of grated zucchini
2 cups sifted flour
2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups white sugar
2 tsp vanilla extract
1 cup raisins (optional)
1 cup chopped nuts (also optional)

Heat oven to 350 degrees F. Mix dry ingredients in sifter and sift onto a sheet of wax paper (or something similar). Combine eggs, oil, zucchini, and vanilla extract in bowl, mixing well, then add the pile of dry ingredients. Mix well, and add raisins and nuts if doing so. Pour into 2 greased bread pans and bake for 60 minutes. Or use 5-6 greased mini-loaf pans and bake for about 40 minutes, or until toothpick comes out clean after being poked in the middle of each loaf.