Foodie Friday- Zucchini Bread

Actually, had some time to be at home today. The perfect day, too. It's all gloomy and rainy out side. This is what C and I decided to make today.

Zucchini Bread

Makes 2 loaves or approximately 24 muffins, or in our case we couldn't decide what size pan!

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.

Grease and flour two 8×4 inch loaf pans, liberally. Or line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into the pans.

Bake loaves for about 50 minutes, or until a tester inserted into the center comes out clean. Muffins will bake quickly, approximately 20 to 25 minutes.

It's really yummy and we ended up using only 1.5 cups of sugar to cut back on the sugar and 1 cup of whole wheat flour to replace one cup of all purpose flour. It tasted just the same.

*On another note: My new fave cd is from A Fine Frenzy- Bomb in a Birdcage.

If you are looking for some new music, and she's adorable.