Zucchini Nut Bread

2 cups all-purpose flour
1 tablespoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 large eggs -- slightly beaten
2 cups zucchini -- finely shredded
1 1/2 cups granulated sugar
3/4 cup cooking oil
1 teaspoon lemon extract
2 teaspoons vanilla
1 cup raisins -- optional
1 cup chopped walnuts

Prepare two 8 X 4 X 2 inch loaf pans; set aside. In a medium bowl, combine flour, cinnamon, baking powder, salt, and baking soda; set aside.

In a large bowl, combine eggs, zucchini, sugar, oil, vanilla and lemon extract; mix well. Add flour mixture to zucchini mixture; stir just until moistened (batter will be lumpy), Fold in raisins and nuts. Spoon batter into prepared pans.

Bake at 350 ° for approximately 55 minutes, or until a toothpick inserted near the centers comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.