2 c. brown sugar
4 eggs
1 1/2 c. salad oil
3/4 c. chopped walnuts
3 c. flour
3/4 tsp. salt
2 tsp. cinnamon OR 1 tsp. vanilla
2 tsp. baking soda
3 c. grated zucchini (or 1/2 zucchini and 1/2 carrots)

Blender method: Place eggs, oil, and sugar in blender head and blend briefly to chop. Combine with zucchini and sifted dry ingredients in a large mixing bowl. Stir in vanilla if used in place of cinnamon. Bake in greased and floured jelly roll pan or bundt pan for 35 to 40 minutes at 350 degrees. Bake in bundt pan for 70 minutes.

TOPPING: 10 minutes before done baking, top with:

1/2 c. butter
1 c. brown sugar
1 egg
1 c. chopped nuts
1 c. flaked coconut

Melt butter over low heat. Stir in brown sugar. Remove pan from heat and add the egg. Stir well. Add nuts and coconut, stir and spoon over the top of the bars or cake. Bake 10 minutes or until cake or bars are done. Or frost with cream cheese frosting.