2 c. sifted flour
2 tsp. baking soda
3 eggs
1 tbsp. cinnamon
1 tsp. salt
1/4 tsp. baking powder
2 c. sugar
1 c. vegetable oil
1 tbsp. vanilla
2 c. grated raw zucchini squash, unpeeled
1 c. pecans

Sift dry ingredients together. Beat eggs. Add sugar, oil and vanilla. Beat until thick and lemon colored. Stir in zucchini. Blend in sifted dry ingredients. Fold in pecans. Pour into greased 9 x 5 x 3 inch pan and bake about 1 1/4 hours.