3 eggs
1 c. oil
2 c. sugar
2 c. grated zucchini
1 tsp. vanilla
2 c. sifted flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 tsp. pumpkin pie spice
1 c. chopped pecans

Beat eggs until light and foamy. Gradually add oil and sugar, mixing well. Add zucchini and vanilla. Sift together in separate bowl the flour, soda, baking powder, salt and pumpkin pie spice. Add dry ingredients to creamed mixture. Mix only until moistened. Stir in pecans. Pour into 2 greased loaf pans.

Bake at 325°F for 1 hour or until done.