In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil and 1 teaspoon of vanilla. Beat until thick and lemon colored. Stir in zucchini.

In a medium bowl, whisk together to combine 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder and 1 teaspoon salt. Stir dry mixture into wet mixture, stirring to combine. Add chopped walnuts or pecans, if desired.

Spray two bread loaf pans (approximately 8x4x3-inch) with Baker's Joy, or grease and flour to prevent sticking. Pour batter into pans and level off with the back of a spoon.

Bake at 350°F for approximately 1 hour or until done.

Allow loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack. Brush tops of loaf with melted butter while still warm.

Submitted by: CM