Yield: 2 loaves of bread or approximately 24 muffins
- 3 eggs
- 1 cup olive or vegetable oil
- 1 3/4 cups sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350°F. Line 24 muffin cups with paper liners (or grease and flour 2 8×4″ loaf pans).
Grate your zucchini using a box grater, or a food processor if you have one. 2 cups is about half of a big zucchini or a whole medium zucchini. If you have a big one on hand, make a double batch with 24 muffins and 2 loaves of bread and freeze the bread for later. It really freezes well wrapped in plastic wrap a few times, and will be great to have a few months from now when you’re in zucchini withdrawals.
In a large bowl, beat the eggs with a whisk. Add the oil, sugar, zucchini and vanilla.
In a separate bowl, combine the dry ingredients and then add to egg mixture.
Pour batter into muffin cups and bake for about 20-25 minutes.