3 eggs
1 c. salad oil
2 1/2 c. sugar
2 c. raw unpared grated zucchini
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 c. unsifted flour
1 c. chopped walnuts

In large bowl, beat eggs until foamy, gradually beat in oil and sugar. Add zucchini, cinnamon, salt, baking powder and baking soda. Mix well. Gradually blend in flour, mixing well after each addition. Fold in chopped walnuts. Pour into greased Bundt pan. In 350 degree oven bake for 1 hour or until cake leaves sides of pan. Cool in pan about 10 minutes.