Zucchini Bread/Muffins - Liz's Pantry

This Zucchini bread or muffin recipe is so moist and flavorful. This time of year we have an abundance of squash and this is a perfect way to use them. This bread freezes well too.

Ingredients;
3 eggs
2 cups sugar
1 cup canola oil, can be part olive oil
2 cups grated raw zucchini, with skin
3 TSP vanilla
3 cups unbleached flour
1 TSP salt
1 TSP baking soda
1/2 TSP baking powder
3 TSP ground cinnamon
1 cup coarsely chopped walnuts

Preheat the oven to 350.
Beat the eggs until light and fluffy. Add the sugar, oil, zucchini and vanilla, mix for 1 minute. Combine the flour, salt, baking soda, baking powder and cinnamon. Add to the egg mixture and mix until combined. Add the nuts.
Pour mixture into two greased 9x5x3″ loaf pans.
Bake for 50-60 minutes until toothpick comes out clean.