3 eggs 1 c. sugar
2/3 c. vegetable oil
1 tbsp. vanilla
2 c. shredded, packed zucchini (about 2 medium)
1 2/3 c. graham cracker crumbs
1 1/2 c. flour
1 tbsp. plus 1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. baking powder
1 c. chopped walnuts

Preheat oven to 325 degrees. Grease and flour 2 loaf pans. Beat eggs slightly in a large bowl. Mix sugar, oil and vanilla. Stir in zucchini. Gradually mix in graham crumbs, flour, cinnamon, baking soda and baking powder. Stir in the walnuts. Pour into pans. Bake until wooden toothpicks inserted in the center come out clean, 50 - 60 minutes. Cool 10 minutes. Remove from pans. Cool completely before slicing. Store in refrigerator. Makes 2 (9-8 1/2 inch) loaves. Freezes well.