3 eggs, 1 cup vegetable oil, 2 cups peeled & grated zucchini, 3 teaspoons vanilla, 3 cups flour, 2 cups sugar, 1 teaspoon salt (optional), 1 teaspoon baking soda, 3 teaspoons cinnamon, 2 teaspoons baking powder, 1 cup chopped walnuts (optional)
Beat eggs until foamy. Add oil, sugar, zucchini & vanilla. Mix lightly. Add sifted dry ingredients. Mix and bake in 2 greased & floured loaf pans at 325 degrees for an hour or until a toothpick comes out clean.
If your area is anything like the Pacific northwest~zucchini grows like weeds. I have only 2 zucchini plants and expect to get as much or more zucchini than I can use. I have shredded the excess and popped it in the freezer in Ziplock Freezer Bags or if you have a Food Saver it can be vacuum packed, then frozen. I've used shredded zucchini in soups & stews and also muffins during the winter months.