3 eggs
1 c. salad oil
2 1/2 c. sugar
2 c. grated raw zucchini with skin
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 c. sifted flour
1 c. chopped walnuts

In a bowl, beat eggs until foamy. Gradually beat in oil and sugar. Add zucchini, cinnamon, salt, baking soda and baking powder. Gradually blend in flour; mix well. Fold in chopped nuts. Pour into greased 3 quart bundt pan and bake in preheated 350 degree oven for 1 hour or until cake tests done and starts to leave sides of pan. Cool in pan for 10 minutes. Loosen edges. Shake loose and turn out on a rack to cool. Store covered in foil.