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.