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2/3 c Vegetable oil
1 1/3 c Zucchini, peeled and grated
2 ts Vanilla
2 c Flour
1/4 ts Salt
1/2 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1/2 c Chopped nuts (up to 1)
With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mold. Place in slow cooker. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until last hour of baking.
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