Preheat the oven to 350°, and then butter and flour an 8.5 x 4.5-inch loaf pan. Shred zucchini with a box grater and place in a small mesh strainer. Press out excess liquid out.
Prep the Zucchini
Mix eggs, sugar, vanilla extract, and oil in a mixing bowl. Add flour, baking powder, baking soda, cinnamon, and salt to a separate bowl, and stir to combine the dry mixture.
Make the Batter
Whisk the dry mixture into the wet mixture and stir until well combined. Add in drained zucchini and mix well.
Mix Everything Together
Pour the batter into the prepared pan and bake for 55 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
Bake the Bread
Yes! This recipe does double duty for Zucchini Bread and Zucchini Muffins! For Muffins...
1. Preheat oven to 425°. Place a spoonful of the batter into each cupcake liner, filling no more than halfway.2. Bake the muffins for 5 minutes at 425° and then drop the temperature down to 375° for an additional 20-25 minutes, or until a cake tester comes out clean. Every oven is different, so it may take up to 35 minutes, but check the muffins regularly after the 20 minute mark.