Combine flour, baking powder, soda, salt and cinnamon in a medium bowl. Beat eggs with sugar in large bowl or electric mixer at medium speed two minutes. Gradually add oil in a slow steady stream, beating constantly two to three minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins.
Fold in flour mixture just until batter is evenly moistened. Do not over mix. Spoon batter into well-greased or paper-lined standard-size muffin pans, filling about 2/3 full.
Bake at 375 degrees 25 minutes or until lightly browned. Let stand 10 minutes. Turn out on racks to cool.
Makes about 1 1/2 dozen.