3 eggs
1 c. olive oil
2 c. sugar
2 c. peeled shredded zucchini
1 tsp. vanilla

Beat eggs until light and fluffy, add next 4 ingredients and mix well.

2 c. flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
Nuts or raisins optional

Sift dry ingredients together and add to liquid mixture. Divide batter in 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour. Test with toothpick.

For zucchini muffins put batter in paper baking cups (in muffin tin) and bake at 350 degrees for about 40 minutes.