3 eggs
2 c. sugar
1 c. cooking oil
1 tbsp. vanilla
2 c. peeled, coarsely grated zucchini
2 c. flour
1 tbsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 c. chopped nuts

Beat eggs until they are frothy. Beat in sugar, oil and vanilla; beat the mixture until thick and lemon colored. Stir in zucchini, flour, cinnamon, baking soda, salt and baking powder. Fold in chopped nuts. Pour in 2 oiled and floured loaf pans. Bake in preheated oven at 350 degrees for 1 hour or until done. Let cool in pan about 10 minutes.

HINTS: This makes 2 medium loaves. Use your overgrown squash for this recipe. Do not attempt to grate the seedy section. When measuring squash, loosely pack in measuring cup. This recipe does not work well with frozen squash. After cooking, this bread freezes well. This recipe is for people who hate zucchini. They'll love it! You can not detect the zucchini in the bread.