In bowl beat 3 eggs until they are frothy; beat in 2 cups of sugar, 1 cup vegetable oil, and 1 tablespoon of vanilla. Beat mixture until its thick and lemon colored, stir in 2 cups of loosely packed coarsely grated zucchini and 2 cups of flour sifted with 1 tablespoon of cinnamon, 2 teaspoon of baking powder, 1 teaspoon salt and 1/4 teaspoon of baking powder.

Fold in 1 cup chopped walnuts and 1 cup of chocolate chips. Pour mixture into 2 oiled and floured loaf pans 8 x 4 1/2 x 3 inches and bake loaves for 1 hour or until cake tester comes out clean.

Let loaves cool in pans 10 minutes, invert pans onto rack and let cool completely.