Preparation

1. Preheat oven to 350F. Lightly oil 9"x5" loaf pan and partially line pan with parchment paper if desired.
2. Toast walnuts 5 minutes in preheated oven. Set aside to cool, then coarsely chop.
3. In a large bowl, whisk eggs, add sugar and whisk well. Add oil, continue to whisk, add vanilla and 2 teaspoons lemon zest. Whisk again. Stir in zucchni and raisins using a rubber spatula.
4. In a smaller bowl, add remaining dry ingredients and cooled walnuts; stir to combine.
5. Add dry ingredients to wet ingredients and stir until combined. Do not overmix. Transfer the batter to the prepared loaf pan.
6. Bake in a preheated oven, rotating pan after 30 minutes to ensure even cooking. Continue to bake for an additional 10-15 minutes or until a skewer or clean, sharp knife inserted into the center of the loaf comes out clean.
7. Place pan on a rack and cool 10-15 minutes. Loosen bread around the edges with a knife, remove from pan and continue cooling on rack. Allow to cool completely before slicing.
8. To serve, slice loaf into 11 pieces and then slice each in half lengthwise.