(from the fabulous smitten kitchen)
3 large eggs
235 ml olive or vegetable oil
350 grams cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
375 grams all-purpose flour
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon table salt
55 grams chopped walnuts or pecans (optional)
115 grams dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 175°C. Grease and flour two 25cm loaf pans. Alternately, 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 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.