2 c. prepared tomato or zucchini
3 c. flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 c. chopped nuts
3 eggs
1 1/2 c. sugar
1 c. salad oil
1 tsp. vanilla

In a bowl, stir together flour, salt, baking soda, baking powder, cinnamon and nuts; set aside.

In another bowl, lightly beat eggs up with a whisk. Add sugar and oil, stir until blended. Stir in vanilla and vegetables. Add flour mixture all at once and stir until just blended. Spoon evenly into 2 greased and dusted 4 1/2 x 8 1/2-inch loaf pans. Bake in 350 degree oven for 50-60 minutes or until wooden toothpick comes out clean. Put pans on rack 10 minutes. Remove from pans, cool completely. Wrap tightly and refrigerate for up to 1 week or freeze.

To prepare zucchini: Coarsely shred 2 medium size zucchini and pack lightly into a 2 cup measuring cup.

Tomatoes: Peel 3 or 4 medium tomatoes. Cut each in half and squeeze gently to remove seeds. Chop pulp finely. You should have 2 cups.

ZUCCHINI BREAD FROSTING:

1 pkg. cream cheese
1/4 c. honey
2 tbsp. lemon juice
1 tsp. vanilla

Mix all together and spread on top.