Favorite Zucchini Bread or Muffins

Zucchini is great for using in stir-fry, pastas and other dishes but is also makes a great tasting bread or muffin. Full of cinnamon flavor, this zucchini bread recipe reminds me of a spice cake or apple spice muffins.

The recipe is easy to make and tasty treat loved by kids and adults. In fact, I made some zucchini muffins the other afternoon and my son and his friend ended up eating three muffins each. Double the recipe if you have an extra large zucchini you are looking to use up.

Ingredients:

3 eggs

1 cup vegetable oil

2 cups of sugar (these are sweet muffins, if you prefer less sweet muffins you can reduce to 1-1/2 c of sugar)

3 teaspoons of vanilla

3 cups of flour

3 teaspoons of cinnamon

1 teaspoon of salt

1 teaspoon of baking soda

1 teaspoon of baking powder

2 cups of grated and peeled zucchini. (Large to medium sized zucchini)

This zucchini recipe yields two loaves of zucchini bread. Or one loaf of zucchini bread and 24 muffins or 48 zucchini muffins if only preparing muffins.

Preheat the oven to 350 degrees Farenheit. To make, first peel the zucchini. Then grate until you have two cups of zucchini and set aside. In a medium-sized bowl beat the eggs. Add vegetable oil, zucchini, vanilla. In a large bowl combine the dry ingredients. Pour the egg and zucchini mixture into the flour mixture and mix well. The mixture can be placed into two well-greased loaf pans and baked for approximately one hour. Let stand for 15-20 minutes before removing from the loaf pan. Or you can make one loaf of zucchini bread and 24 muffins. If you are making muffins, bake for 20 to 25 minutes.

Other variations of this zucchini recipe include adding 1 cup of raisins or 1 cup of chocolate chips to all the ingredients identified above.