Zucchini Bread

• 3 eggs
• 1 cup olive or vegetable oil
• 1 3/4 cups sugar
• 2 cups grated zucchini
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 3 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1 cup dried cranberries, raisins or chocolate chips or a combination (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally or line 24 muffin cups with paper liners or grease a bundt cake pan.

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 dry ingredients into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.