3 eggs
1 cup salad oil
2 cups dark brown sugar
1 Tbsp. vanilla
2 cups grated zucchini
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped nuts
Beat eggs until frothy. Add oil, sugar and zucchini. Stir in dry ingredients. Fold in vanilla and nuts. Pour into 2 9×5″ greased loaf pans. Bake at 350 for 1 hour. Or for muffins, pour into greased muffin pans and bake at 425 for 18 to 23 minutes.