Chrissy's Zucchini Bread

2 2/3 cups sugar
2/3 cup canola oil
3 cups shredded zucchini
2/3 cups water
4 eggs
3 1/3 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. vanilla
1/2 tsp. baking powder
1/2 cup chopped pecans
2/3 cup raisins

Can put into ziploc bags once completely cooled and freeze.

Heat oven to 350 degrees. Grease bottom only of 1 loaf pan and 2 loaf tins. Mix sugar and canola oil in large mixing bowl. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, vanilla, and baking powder; stir in pecans and raisins. Pour into pans. Bake tins for 60 minutes, loaf pan for 65-70 minutes, or until toothpick comes out clean when inserted into middle. Let cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.

Slice loaves from tins into 10 slices; Loaf pan into 12 slices.

Serving Size: Makes 2 tin pan loaves and 1 regular loaf pan (32 slices)

Number of Servings: 32

Recipe submitted by SparkPeople user CATMARTENS.