Zucchini Bread

3 Eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups loosely packed, coarsely grated zucchini
2 cups flower (sifted)
1 tablespoon cinnamon
2 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
1 cup chopped walnuts

In a bowl, beat 3 eggs until they are frothy.
Beat in 2 cups sugar, 1 cup vegetable oil, and 1 tablespoon vanilla.
Beat mixture until it is thick and lemon colored.
Stir in 2 cups loosely packed, coarsely grated zucchini and 2 cups sifted flour with 1 tablespoon cinnamon, 2 teaspoon baking soda, 1 teaspoon salt and ¼ teaspoon baking powder.
Fold in 1 cup chopped walnuts.
Pour the mixture into 2 oiled and floured loaf pans (8×4 ½ x 3) and bake the loaves in a preheated 350 degree oven for 1 hour or until a cake tester comes out clean.
Let the loaves cool in the pans for 10 minutes.
Invert the loaves onto a rack and let them cool completely.