2 eggs
2/3 c. vegetable oil
1 1/3 c. zucchini, peeled and grated
2 tsp. vanilla
2 c. flour
4 tablespoons sugar
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 to 1 c. chopped nuts

With mixer, beat eggs until light and foamy. Add oil, sugar (1/4-1/2 cup depending upon how sweet you prefer it), grated zucchini and vanilla. Combine well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold.

Place in crock pot. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking.