3 eggs*
1 cup veg. oil (use 1/2 applesauce for less fat)
2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups flour (we use Gluten Free Mama’s)
3 tsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt

Mix eggs, oil, and sugar. Blend in zucchini and vanilla. Combine remaining ingredients and add to
mixture. Put batter in two greased and floured bread pans. Bake at 325 degrees(F) for 60-70 minutes.

For a yummy addition, mix:
1 cup brown sugar
1 cup flour
2 tsp cinnamon
2 tbls butter
Cut until crumbly. Sprinkle over batter. Bake as above.

We have egg sensitivities at our house, so we use ground flaxseed and water as a substitute. 3 tbls ground flaxseed and 9 tbls water–let soak for a couple minutes and use in recipe.