Zucchini bread is one of my favorite quick breads. Around this time of year, the zucchini is starting to look pretty awesome, so I usually stock the freezer.
To prepare zucchini for bread, clean it well, and peel it. Shred the flesh, and package in freezer bags in 2 cup portions.
(makes 24 servings)
3 eggs, beaten
1 c oil
2 1/4 c sugar, divided
2 c zucchini, shredded
2 t vanilla
3 c all-purpose flour
1 t baking soda
1/4 t baking powder
1 t nutmeg
2 t cinnamon, divided
Preheat oven to 325 degrees.
In a small bowl, combine 1/4 c sugar and 1 t cinnamon.
Grease loaf pans and coat with cinnamon-sugar mixture. Set aside.
In a large mixing bowl, combine eggs, oil, sugar, zucchini, and vanilla. Add dry ingredients.
Divide batter evenly between 2 loaf pans. Sprinkle the top with remaining cinnamon-sugar mixture. Bake for 1 hour. For muffins,
Line muffin tins with paper liners instead of greasing and sugaring the pan. Fill muffin tins 2/3 full. Sprinkle the top of each muffin with about 1 t cinnamon-sugar mixture. Bake for 30-45 minutes, or until a toothpick inserted in the center of a muffin comes out clean.