Preheat your oven to 350°F (175°C). While the oven is heating, grease and flour a bundt pan to prevent sticking. You can also opt to use a non-stick baking spray as an alternative.

In a large mixing bowl, combine the eggs, sugar, and oil. Use a mixer set to medium-low speed to blend these ingredients until well combined and smooth.

To the blended wet ingredients, add flour, baking powder, baking soda, salt, and cinnamon. Continue mixing with the mixer on medium-low speed until the dry ingredients are fully incorporated into the batter.

Squeeze the moisture out of the grated zucchini to prevent the batter from becoming too wet. Add the grated zucchini and vanilla extract to the batter and mix thoroughly. Make sure the zucchini is evenly distributed throughout the batter.

Gently stir in the raisins and nuts by hand using a spatula or wooden spoon. This ensures they are evenly spread throughout the batter without over-mixing.

Pour the prepared batter into the greased and floured bundt pan. Place the pan in the preheated oven and bake at 350°F (175°C) for approximately 45 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready. Allow to cool before removing from the pan and serving.