No such thing as too much zucchini, when you can make these!
Course: Breakfast, Dessert
Author: Katie Workman
1cupcanola or vegetable oil
3cupslightly packed grated zucchinipeel the zucchini if necessary before grating if the skin is tough
1cupraisins or chopped walnutsoptional
Preheat the oven to 350°F. Grease two 8 x 4 inch loaf pans, or grease 24 medium-sized muffin tins and line with paper liners if you like (or spray either with nonstick spray).
In a medium-sized bowl, combine the flour, salt, cinnamon, baking powder, baking soda, and cinnamon together in a bowl.
Beat the eggs, oil, sugar and vanilla together in a large bowl. Add the zucchini and stir until combined. Add the flour mixture and stir until there are no streaks of flour visible. Stir in the nuts or raisins, if using. Pour the batter into the prepared pans.
Bake the loaves for about 50 minutes, or the muffins for 20 to 25 minutes, or until a skewer or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Remove the bread or muffins from the pans, and allow to completely cool on the wire rack (or enjoy ever so slightly warm).