3 eggs
2 c. sugar
1 c. vegetable oil
1 tsp. vanilla
2 c. coarsely grated zucchini (unpeeled)
2 c. flour
1 tsp. cinnamon
2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts

2 egg whites can be substituted for 1 egg.

Whole wheat flour makes bread more nutritious.

350 degree preheated oven.

In large bowl, beat eggs until frothy. Add sugar, oil and vanilla. Beat until thick and lemon colored. Stir in loosely packed zucchini and flour sifted with cinnamon, salt, baking powder and baking soda. Fold in walnuts.

Pour mix into 2 greased and floured 8 x 4 1/2 x 3 inch loaf pans. Bake 1 hour until tester comes out clean.

Recipe can be halved for 1 loaf. Use 1 egg and 1 egg white.