Zucchini Bread or Cupcakes

Another variation using zucchini

• Ready In: 1 hr 15 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 3  eggs
• 1  cup olive oil or 1  cup  vegetable oil
• 1 1⁄2 cups sugar
• 2  cups zucchini, grated
• 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 (optional) or 1⁄2 cup pecans (optional)

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour two 8×4 inch loaf pans. (Grease liberally.) Alternately, line 24 muffin cups with paper liners.
3. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
4. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
5. Stir this into the egg mixture. Divide the batter into prepared pans.
6. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.