Preheat oven to 350 degrees (or 325 if using convection cooking).
Beat eggs, sugar, oil and vanilla until light and fluffy (about 3 minutes). Stir in zucchini and applesauce . In another bowl combine dry ingredients. Slowly add dry ingredients to the zucchini mixture, stir until just combined. Toss raisins in flour (keeps them from sinking to the bottom of the loaves), then stir raisins in to batter.
Coat loaf pans with shortening, butter or cooking spray - then dust with flour. Pour batter into pans and bake at 350 for 1 hour, or until cooked in center. (Takes about 1:10 at altitude at 350 or 1 hour at 325 convection.) Use a toothpick to test doneness - if batter sticks to toothpick - it's not done. Remove loaves from oven and let stand 10 minutes, turn loaves out on to baking rack and allow to cool completely.
Makes 2 loaves.