Zucchini Carrot Cake - cooking recipe

Ingredients
    2 eggs
    1 c. sugar
    2/3 c. oil
    1 1/4 c. flour
    1 tsp. baking powder
    1 tsp. baking soda
    1 tsp. cinnamon
    1/2 tsp. salt
    1 c. grated carrots
    1 c. grated squeezed zucchini, packed
    1/2 c. chopped nuts
Preparation
    Beat eggs with sugar until frothy.
    Gradually beat in oil. Add dry ingredients, beating on high speed for 4 minutes.
    Stir in carrot, nuts and zucchini.
    Pour into greased 9-inch square pan. Bake at 350\u00b0 for about 35 minutes or until top springs back when lightly touched.

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