Preheat and prep
Heat your oven to 350°F. Grease and flour your bundt pan, or use a non-stick spray. This step is key—nothing’s worse than perfectly baked bread that won’t come out of the pan!

Mix the wet ingredients
In a large bowl, beat together the eggs, sugar, and oil on medium-low speed. The mixture should turn pale and slightly fluffy. This helps create a light texture in the bread.

Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Slowly add this to the wet ingredients, mixing just until combined. Overmixing can make the bread dense.

Prepare the zucchini
Grate your zucchini and—this is important—squeeze out the excess moisture with a clean kitchen towel. Too much water can make the bread gummy. Once prepped, stir it into the batter along with the vanilla.

Add the mix-ins
Fold in the pecans and raisins by hand. This keeps them from getting crushed and ensures they’re evenly distributed.

Bake to perfection
Pour the batter into your prepared bundt pan and bake for 45 minutes. When a toothpick inserted in the center comes out clean, it’s done! Let it cool in the pan for about 10 minutes before transferring to a wire rack.