3 eggs
2 c. sugar
1 c. vegetable oil
1 tbsp. vanilla
2 c. packed coarsely grated zucchini
2 c. flour, sifted
1 tbsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 c. chopped walnuts

Beat eggs until they are frothy. Beat in sugar, vegetable oil and vanilla. Beat until mixture is thick and lemon colored.

Stir in zucchini, flour, cinnamon, soda, salt and baking powder (sift dry ingredients together before adding).

Fold in chopped walnuts.

Pour mixture into 2 oiled and floured loaf pans (8 x 4 1/2 x 3 inches). Bake at 350 degrees for 1 hour or until cake tester inserted in center comes out clean.

Let loaves cool in the pans for 10 minutes. Invert loaves onto rack and let cool completely.