Zucchini bread/muffins

It seems that only Americans make zucchini bread. So, with this recipe (assuming zucchini exists where you are) you'll be a big hit! I prefer to make this into muffins as I usually make it for play groups and it's easier for little kids to handle than slices of bread but this recipe can also be made into loaves.

Ingredients

Group 1
3 cups flour

1 ts baking powder
1 ts baking soda
3 ts cinnamon
1 ts salt (optional)

Group 2

3 eggs

1 cup veg oil

3 ts vanilla extract

2-1/4 cups sugar *

Group 3
3-4 cups shredded zucchini **

1 cup chopped walnuts or pecans (optional)

* sugar can be white, brown, or a mix. Can also substitute honey or apple sauce for 1/4 cup of the sugar (any more and it tastes funny). If substituting, drop the oil to a bit less than 1 cup
** if using more than 3 cups, you'll want to drain the zucchini a bit or it will be too wet.

Directions:

1. Grease 2 8x4 loaf pans or 3 12 count muffin tins, preheat oven to 165 C
   


2. Mix Group 1 in a small bowl


3. Beat Group 2 together in a large bowl


4. Add Group 1 into Group 2, mix well


5. Add Group 3, mix well


6. Pour into loaf pans or muffin tins


7. For loaves: bake 45-60 minutes; for muffins bake 15-25 minutes

I wish I had photos but this is not the season for making them.
TIP: They freeze VERY well. This summer when zucchini was practically free in the markets I made over 120 muffins. They didn't make it 6 months, so I guess next summer I'm making 200+. For defrosting just leave them at room temp, I usually take them out of the freezer the evening before I plan to serve them.