Preheat oven to 350°F (175°C). Grease and flour two 9 x 5-inch loaf pans.

In a large bowl, beat the eggs until light and frothy.

Gradually add the sugar to the eggs while beating.

Beat in the vegetable oil until well combined.

In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and baking powder.

Gradually add the dry ingredients to the egg mixture, alternating with the grated zucchini, until just combined.

Stir in the raisins, chopped walnuts, and vanilla extract.

Pour the batter into the prepared loaf pans.

Bake for 55 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the bread cool in the pans for 5 minutes before removing to a wire rack to cool completely.

Cool before slicing and serving.

May be iced with confectioners sugar and water glaze, if desired.