2 eggs
2 c. sugar
1 c. Crisco oil
3 1/2 c. self rising flour
1 1/2 tsp. vanilla
1 tbsp. cinnamon
2 c. grated, unpared zucchini
1 c. walnuts (opt.)
1 c. raisins (opt.)
1 c. pecans (opt.)
1/2 c. dates (opt.)

Beat eggs; add sugar and oil and mix. Mix flour and cinnamon and add to egg mixture. Add zucchini very slowly. Add vanilla and any optionals. Bake at 350 degrees in greased loaf pans for 1 hour. Cool on rack. May be wrapped and frozen for up to 6 months.