Moist Zucchini Bread

3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
3 tsps vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
2 cups shredded zucchini

Peel zucchini and remove seeds. Grate. Mix eggs, oil, vanilla and sugars. Add dry ingredients and zucchini alternating. Blend well. Grease 2 9x5 loaf tins and bake at 325 degrees for 1 hour. Or muffin tins for approximately 30 minutes.

Slice and serve warm with butter.

Given by Wendy Cannon, my mother-in-law.