Preheat your oven to 350°F (175°C).

Grease and flour your bundt pan thoroughly.

In a large mixing bowl, combine the eggs, granulated sugar, and vegetable oil. Mix until smooth.

Add the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to the wet mixture. Stir gently until combined.

Grate the zucchinis and pat dry with paper towels. Fold them into the batter.

Add vanilla extract and fold in optional raisins and chopped pecans.

Pour the batter into the prepared bundt pan, smoothing the top.

Bake in the preheated oven for approximately 45 minutes, or until a toothpick comes out clean.

Cool the cake in the pan for 10 minutes before inverting onto a wire rack.

Let the cake cool completely before slicing.