Zucchini Bread

1. Preheat the oven to 325 (F) and grease a 9 x 4 x 3 inch loaf pan. 2. Sift and mix together the flour, cinnamon, salt, baking soda and baking powder into a bowl and set aside. 3. In a large mixing bowl, blend together the granulated sugar, light brown sugar, vanilla extract eggs, and vegetable oil. 4. Gently add the dry ingredients to to the wet and fold in. 5. Stir in the grated zucchini, raisins (optional) and walnuts. 6. Fill the prepared loaf pans two-thirds full (the whole batch) and sprinkle the top with extra walnuts and rolled oats 7. Bake in the preheated convention oven for 60 minutes. 8. Allow the pans to stand for 10-15 minutes before removing the bread. Remove the bread and let cool completely on a wire rack. For the icing: Mix 1 & 1/3 a cup of powdered sugar (confectioners sugar) with an ounce of fresh-squeezed lemon juice (1 lemon) and stir together. Pour decoratively onto the bread after it has been baked but is still hot.