3 eggs
3/4 c. vegetable oil
1 1/2 c. sugar
2 c. peeled and shredded zucchini
1 tsp. lemon juice
1/2 tsp. vanilla
3 c. flour
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
2 tsp. baking powder
1 tsp. baking soda
1/2 c. chopped pecans

Beat eggs until frothy. Add oil slowly, beating all the while. Add sugar and beat hard until creamy and light. Stir in zucchini, lemon juice, vanilla.

Combine flour with salt, cinnamon, ginger, baking powder and soda, then stir into mixture, 1 cup at a time, beating only enough to blend. Fold in nuts.

Spoon into a well greased and floured 9 x 5 x 3 inch pan. Then bake at 350 degrees for 1 hour. Cool bread upright in its pan on a wire rack for 15 minutes, then turn out and cool before slicing.