2/3 c. soy margarine
4 eggs (Energ Egg Replacer)
3 c. shredded zucchini
2 1/2 tsp. baking powder (Rumford)
1 tsp. ground cinnamon
2/3 c. raisins
2 tsp. vanilla (alcohol free)
2 2/3 c. dry sweetener (dehydrated cane juice or fructose)
3 1/2 c. unbleached flour
1 1/2 tsp. sea salt (optional)
2/3 c. coarsely chopped nuts
2/3 c. water

Preheat oven to 350°. Grease bottoms only of loaf pans, 9 x 9 x 3-inch, or 3 loaf pans, 8 1/2 x 4 1/2-inches. Mix soy margarine and dry sweetener in large bowl. Add eggs, zucchini and water. Blend in flour, baking powder and cinnamon. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean or about 60 to 70 minutes; cool slightly. Loosen sides of loaves from pans. Cool completely before slicing.

To store, wrap and refrigerate no longer than 10 days. Serves as a dessert.