Preheat oven to 350 degrees and coat a bread pan with Clearly Organic cooking spray.
To plump up the raisins so the zucchini bread has extra moisture, place the raisins in a bowl and add hot water so all the raisins are soaking. Let contents sit for five minutes.
In a mixing bowl place whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk together dry ingredients then set aside.
Shred the zucchini onto a cutting board or plate. Beat egg in a separate bowl. Add oil, sugar and vanilla to the beaten egg then whisk again. Place egg mixture and shredded zucchini in the dry ingredients, gently stir. Drain water from raisins then add to dry ingredients. Continue stirring until contents are evenly distributed.
Place batter in a greased loaf pan and bake for 45-55 minutes or until knife inserted in the middle comes out clean. Let cool for 10 minutes.