2 c. thinly sliced rhubarb
2 tbsp. orange juice
2 c. sugar
3 lg. eggs
1 c. salad oil
2 tsp. vanilla
2 c. shredded zucchini
3 c. flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking powder
1 c. chopped walnuts

In 2-2 1/2 quart pans, combine rhubarb, orange juice and 2 tablespoons sugar. Bring to boil over high heat; reduce heat, simmer uncovered until rhubarb is tender to bite, about 5 minutes.

Meanwhile, with electric mixer in a large bowl, beat eggs until blended. Add oil and remaining sugar and vanilla; beat until thick and foamy. Drain rhubarb and add to batter along with zucchini. Stir to mix well.

In another bowl, mix flour, soda, cinnamon, nutmeg, salt, baking powder and nuts. Stir into batter just until moistened. Spoon batter equally into 2 greased, dusted 5 x 9 inch loaf pans. Bake at 350 degrees until a slender wooden pick inserted in the center comes out clean and feels firm when lightly touched, about 45 minutes. Let cool in pans for 10 minutes, then turn out on a rack to cool completely. Makes 2 loaves.