3 eggs
2 c. sugar
1 c. oil
1 tsp. vanilla
2 c. flour
1 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
2 c. coarsely grated zucchini, loosely packed (if young use peels only)
1 c. chopped walnuts (other nuts may be substituted)

Beat eggs until frothy, add sugar, oil, and vanilla. Beat until thick. Sift together flour, salt, baking powder, baking soda, and cinnamon. Add to egg mixture. Mix well, add zucchini and mix well again. Add nuts and mix.

Pour into greased and floured pan.

Bake in 350 degree oven for 1 hour or until cake tester domes out clean. Invert on rack and cool completely.

May be frozen.

Recipe will make any of the following:

1 Bundt pan

1 large spring type pan

2 loaf pans (8 x 4 1/2 x 3)

1 loaf pan and 12 muffins

Makes 2 dozen muffins.