3 eggs
1 teaspoon salt
1 3/4 cups sugar
1/8 teaspoon nutmeg
3 teaspoons cinnamon
1 teaspoon baking soda
2 cups grated zucchini
3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons vanilla extract
1 cup olive or vegetable oil
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Instructions :
1. Preheat oven to 350°F.
2. Grease and flour two 8×4 inch loaf pans, 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.
7. Muffins will bake far more quickly, approximately 20 to 25 minutes.
Source photo : http://www.examiner.com/images/blog/wysiwyg/image/zbread2.jpg
