3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
2 1/2 cups shredded zucchini
1 overripe banana
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 cup chopped nuts (optional)

Preheat oven to 325°F.

Beat eggs until light and fluffy. Add oil, sugar and vanilla... continue beating. Add shredded zucchini and banana. Combine dry ingredients, add to egg mixture.

Pour into two regular loaf pans or five mini loaf pans. Good as cupcakes, too!

Bake at 325°F for one hour (less for small pans and cupcakes) or until it passes the toothpick test. Enjoy!

Submitted by: Bev Hoek and Stephanie Stenquist