Zucchini Bread (Muffins too)

3 large eggs

2 cups sugar

2 tsp vanilla

1 cup veg oil

3 cups raw shredded zucchini

3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 cup chopped nuts (optional)

preheat oven to 400 degrees. Grease 2 loaf pans (or line muffin tins).

Combine all ingredients except zucchini together in a large mixing bowl. Be sure to squeeze any excess liquid out of zucchini then gently fold it into the batter.

Split batter between 2 loaf pans, or into lined muffin tins.

Bake bread for 45-55 minutes, until top is dry and a toothpick comes out dry. Muffins bake for 15-20 minutes until toothpick comes out dry and tops are dry and golden. Cool on a wire rack.

**tip for muffins: fill any empty muffin tin spots 1/4 – 1/2 full with water for more even baking**

Store covered for up to 3 days on counter. Wrap individually and freeze up to 4 months.