Preheat your oven to 350°F (175°C) and grease your bundt pan with butter or baking spray, then dust it with flour.

In a large mixing bowl, combine the eggs, sugar, and vegetable oil. Beat until smooth and slightly frothy.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Gradually mix this into the wet ingredients until just combined.

Pat the grated zucchini with a paper towel to remove excess moisture. Fold the zucchini and vanilla into the batter until evenly distributed.

Fold in the raisins and chopped pecans without overmixing.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for approximately 45 minutes or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before serving.