LEMON ZUCCHINI TEA BREAD 3 ½ CUPS FLOUR, SIFTED** ¾ TEASPOON BAKING POWDER** 1 ½ TEASPOON BAKING SODA** 1 ½ TEASPOON SALT** 2 TEASP. FRESH GRATED LEMON PEEL** 2 CUPS SUGAR** 1 CUP PEANUT OIL (or CORN OIL)** 1 TEASP. VANILLA** 4 LARGE EGGS** 2 CUPS GRATED (medium-fine) ZUCCHINI (1/2 GOLDEN AND ½ GREEN MAY BE USED) (not pared or packed down)******** 1 CUP CHOPPED ALMONDS (or other nuts)*** 1 CUP DRIED GOLDEN RAISINS, RINSED, DRAINED & CUT UP*** Mix together flour, baking powder, baking soda, salt and fresh grated lemon peel. In a large mixing bowl beat together the sugar, oil and vanilla until combined, Thoroughly beat in the eggs one at a time. Stir in the flour mixture in several additions alternately with the zucchini. Stir in the nuts and golden raisins. Turn into prepared pans, 6 (5 ¾ x 3 ¼ x 2 ¼) or 2 (4 x 8) loaf pans. Pans should be about half full. Bake in a preheated 350 deg. Oven until a cake tester inserted in the center comes out clean – about 45 minutes for small loaves, 55 to 60 minutes for large loaves. Loosen edges and turn out on wire racks, cool completely.