1 Preheat oven at 175°C/350°Generously grease 2 bread molds.

2 In a bowl, Beat the eggs with the sugar, about 4-5 min, until the mixture turns pale. While beating, add the oil in fillet, then the essence of vanilla. Grate the zucchini and add to the mixture.

3 In another bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Pour everything on the previous preparation, mixing gently but completely. Add the chopped nuts and raisins.

4 Pour the dough into the 2 molds, distributing it evenly. Bake in the center of the oven for 50-60 min until the cakes are golden brown. Check them with a toothpick. Remove from oven let them sit for 10 minutes in the molds before removing them to a wire rack. Let the cakes cool for another 30 minutes before slicing.