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.

– Maddie