3 eggs
2 c. shredded zucchini
1 c. brown sugar, firmly packed
1 1/2 c. granulated sugar
1 c. oil (Crisco seems best)

Shred zucchini in food processor, leave skin on unless skin is blemished. If using very large square, remove seeds.

Beat eggs, add oil, sugars and zucchini. Mix on low to medium speed.

Gradually add (sifted together):

3 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon

Grease 2 loaf pans generously (solid shortening such as butter or Crisco is best).

Bake at 300-325°F about 1 hour, depending on size of loaf pans. Batter will be rather runny.

Cool a few minutes before turning loaves out onto a wire cooling rack.

This bread freezes well.