|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Grated peeled zucchini||1 1⁄3 Cup (21.33 tbs)|
|Vanilla||2 Cup (32 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
With electric mixer, beat eggs until light and foamy.
Add oil, sugar, grated zucchini and vanilla; mix well.
Stir dry ingredients together and add to zucchini mixture; mix well.
Pour into greased and floured bread 'n cake bake pan; cover.
Place in crock pot.
Cover and bake on high setting for 3 to 4 hours or until bread tests done with a wooden pick.
Do not check or remove cover until last hour of baking.
Remove pan and uncover.
Let stand 5 minutes.
Unmold on cake rack.
To store, wrap in aluminum foil and refrigerate.