3 eggs
1 c. vegetable oil
1/3 c. sugar
2 tsp. vanilla
2 c. sifted all-purpose flour
2 c. zucchini, grated and well drained
3 tsp. cinnamon
1 c. walnuts or pecans
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 c. grated carrot

Do not use electric mixer. Beat eggs lightly in a large bowl. Stir in oil, sugar, zucchini and vanilla.

Sift flour, baking powder, baking soda, cinnamon and salt together. Stir into egg mixture until well blended; stir in nuts. Spoon batter into 2 well greased loaf pans, 8 x 5 x 3 inches. Bake in a moderate oven at 375°F for 1 hour or until centers spring back when pressed lightly.

Cool in pans or wire rack for 10 minutes. Remove from pans and set upright to cool.