Move oven rack to lowest position so top of loaf will be in the middle of the oven.

Preheat oven to 350°F.

Grease bottoms only of two loaf pans. This prevents ridges on the edges and helps form a rounded top.

Put raisins in small saucepan and cover with water. Bring to a boil. Turn off heat and let sit while you are mixing the batter.

Combine sugar, oil and applesauce.

Stir in vanilla, eggs and zucchini.

Sift dry ingredients together.

Add gradually to liquid mixture. Mix on low speed until just combined.

Drain raisins.

Stir in raisins and nuts by hand, scraping down the sides of the bowl. Don’t over mix the batter.

Divide evenly into two pans.

Bake for 60-70 minutes, or until toothpick inserted in middle of loaf comes out clean.

Cool in pans on wire rack for 15 minutes.

Run a knife along the edge of pans to loosen the loaves.

Turn out slowly to allow bottom to release from pan and cool completely on wire rack. If the first loaf doesn’t turn out nicely (the bottom of the loaf sticks to the pan) let the other loaf cool in pan a few minutes longer.