Zucchini Bread

Grate zucchini and place in a colander lined  with paper towels to drain off excess moisture.
In a large bowl combine eggs, oil, sugar, molasses and vanilla and beat with an electric mixer on high speed until thick and foamy. Beat in applesauce. Combine dry ingredients and stir to blend well. Add dry ingredients to egg mixture and stir just until blended. Add zucchini, nuts and raisins and blend gently. Pour batter into 2 greased and floured 5X9 loaf pans. Bake at 350 F for 1 hour or until a toothpick inserted in center comes out clean.
let bread cool slightly in pans and then turn out on racks to finish cooling, covered with a clean tea towel.
Store breads in an airtight container.
This bread keeps up to 2 weeks if stored in the fridge.