Diana’s Zucchini Bread

3 Eggs
1 c Salad oil
2 c Dark brown sugar
1 tb Vanilla
2 c Grated zucchini
3 c Flour
1 ts Salt
1 ts Baking soda
1 c 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.

Yields
1 Servings