Slices to Serve 10-12

• 3 eggs beaten until foamy
• 1 Tablespoon Cinnamon
• 1 cup oil
• 1 teaspoon salt (optional)
• 2 cups sugar
• 3 cups all-purpose flour
• 2 cups grated peeled zucchini squash
• 1/2 to 1 cup chopped nuts (optional)
• 1 Tablespoon vanilla
• 1/2 to 1 cup raisins (optional)
• 1 teaspoon baking soda
• 1/4 teaspoon (generous) baking powder

1. Mix eggs and dry ingredients; add remaining ingredients, mixing well, but do not beat.
2. Divide batter between two large, greased loaf pans.
3. Bake at 350 degrees approximately 1 hour or until cake tester comes out clean.

Note: Kay always uses the optional chopped nuts. Has not used raisins yet. The bread freezes well and can be brought out on special occasions.

History of Recipe: Wife Kay received recipe from a friend in Glenville, W. V. she makes this bread annually from zucchini squash raised in our own garden. She freezes several loafs and brings them out as dessert throughout the year.