This recipe will make 2 standard loaf pans, or several smaller loaves or muffins. What is *not* recommended is to put the entire recipe in ONE loaf pan (#twohourslater)
1cupraisins and/or nuts, or blueberries (fresh or frozen)optional
Instructions
Combine eggs, oil, and sugar with mixer.
Stir in zucchini (and carrot if desired), and vanilla.
Sift together dry ingredients and add to batter.
Lastly stir in zest, and raisins and/or nuts or blueberries if desired.
Bake at 325 for 50-60 minutes in 2 greased loaf pans.
Notes
Keeps well at room temperature in moderate climates for a few days. Freezes beautifully. Gifts effortlessly - particularly compared to the zucchinis themselves!