Preparation / Directions:
1. Mix the oil, sugar, egg, starter and milk together in a large bowl. Stir until the sugar is fairly well dissolved. Add the grated zucchini and mix well. Sift the dry ingredients together into the zucchini mixture. Gently fold in the raisins and nuts. 2. Turn this batter into a greased and floured loaf pan large enough that the mixture does not fill it by more than 2/3. Bake in a 325F preheated oven for about an hour, or until loaf tests done when you poke it with a toothpick. 3. Cool at least 5 minutes before removing loaf from the pan, then cool completely on a rack. For best flavor and texture, wrap the loaf after it is completely cooled and do not cut it until the next day.
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