3 eggs
1 c. vegetable oil
2 c. flour
2 tsp. baking soda
1 tsp. salt
2 c. sugar
1 tbsp. vanilla
1 tbsp. cinnamon
1/4 tsp. baking powder
2 c. grated zucchini, loosely packed

Note: If zucchini is small and tender, do not peel.

Preheat oven to 350 degrees. Grease bread pans and sprinkle with corn flake crumbs. Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until thick and lemon colored. Stir in flour, cinnamon, soda, salt, and baking powder. Add squash. Fill bread pan 1/2 inch full. Bake 50 to 60 minutes. Allow to cool in pans 5 to 10 minutes. Remove from pans and cool on rack. Makes 3 small or 2 large loaves.