Zucchini Bread

Directions

1. 1
   In bowl, beat eggs until foamy; gradually beat in oil and sugar.
2. 2
   Add grated zucchini, cinnamon, salt, baking soda and baking powder, mixing well.
3. 3
   Gradually blend in flour, mixing well after each addition.
4. 4
   Fold in chopped walnuts.
5. 5
   Pour into greased Bundt pan (3-quart) and bake at 350° for one hour, or until cake tests done and starts to leave sides of pan.
6. 6
   Cool in pan for ten minutes.
7. 7
   Loosen edge.
8. 8
   Shake loose and turn cake out on rack to cool.
9. 9
   Store in covered tin or wrapped in foil.