Ken's Famous Zucchini Bread


3 eggs
1 cup canola oil
2-1/3 cups sugar
3 teaspoons vanilla extract
3 cups flour
2 cups grated zucchini (unpeeled and don’t squeeze out moisture or grate the seeds)
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons cinnamon
12 oz. Craisins®

Preheat oven to 325°
Grease two loaf pans with shortening and powder with flour, shaking out all excess flour.
Mix the eggs, oil, sugar, and vanilla. Beat until the sugar is nicely creamed.
Add the sifted dry ingredients and mix on low speed until well blended.
Stir in the Craisins®.
Bake for 55 minutes on a rack 2/3 up in the oven and test for doneness. After testing (I use a kabob skewer instead of a toothpick, thereby insuring that I test all the way to the bottom of the pan.)
Optional: After the first test I crank up the oven to 375° because I like a little bit of a crisp crust on the top.
Continue testing until the skewer comes out completely dry and clean.