3 eggs
1 c. oil (Wesson or other vegetable)
2 c. sugar
2 c. peeled & grated fresh zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 - 1 c. nuts or raisins (opt.)

Beat together the eggs, vegetable oil and sugar until light and creamy. Add vanilla and grated (drained) zucchini and mix until smooth. Mix together all dry ingredients and add to the zucchini mixture gradually, mixing until well blended. Add nuts or raisins, if desired, and fold in until equally distributed. Bake in 2 loaf pans at 350 degrees for about an hour, until they test done in center.

These loaves may be frosted with a cream cheese icing made from 1 pound of powdered sugar mixed with an 8 ounce package of cream cheese.

This recipe is a family favorite. Since I raise zucchini in my garden, I often make up batches of this bread, wrap and freeze it for later use. If bread is frozen, do not frost it before placing it in the freezer since the icing sticks to the wrap.