Zucchini Bread

3 eggs
1 cup vegetable oil
2 cups sugar
2 cups peeled and grated raw zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1/2 cup chopped nuts

Beat eggs until light and fluffy. Add oil, sugar, zucchini and vanilla. Add dry ingredients and mix well. Pour into greased and floured bundt pan or 9x5x2 loaf pan. Bake at 325° for 1 hour or until bread tests for doneness.

Chocolate Bill Hall Zucchini Bread

You old Lewiston hands will remember Bill Hall, long time editor at the Tribune. What the inside joke was that made Esther Robinson of Lapwai submit this recipe in his name was, I haven't a clue.
3 eggs
2 cups sugar
1 cup oil
3 cups flour
2 ounces chocolate
2 cups grated zucchini
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 teaspoon soda
1 teaspoon vanilla
1 cup chopped almonds (optional)

Beat eggs until lemon colored. Beat in sugar and oil. Melt chocolate over hot water and stir into egg mixture with vanilla and zucchini. Sift flour with salt, cinnamon, baking powder and soda. With large spoon stir into zucchini mix along with almonds. Mix thoroughly and spoon into two well-oiled 8x4x3-inc loaf pans. Bake at 375° for 55 minutes. Turn out on rack.