1 c. salad oil
2 c. sugar
2 eggs
2 c. raw, grated zucchini squash
3 c. self-rising flour (add 1 1/2 tsp. baking powder if using plain flour)
3 tsp. cinnamon

Blend together oil and sugar; add eggs one at a time, beating thoroughly after each egg. Add zucchini. Sift together flour, add cinnamon and beat thoroughly. Pour into 2 loaf pans (greased and floured). Bake at 325 degrees until done, approximately 45 minutes.