• Preheat oven to 350° if you're making bread or 425° for muffins. Butter and flour a 8.5 x 4.5 inch loaf pan, if you're making muffins instead of bread, then place a dozen cupcake liners into a muffin pan and then lightly spray with cooking spray.
• Shred zucchini with a box grater and place in a small mesh strainer. Press or squeeze with hands to get excess liquid out.
• In a mixing bowl, combine eggs, sugar, vanilla extract and oil and then set bowl aside. To a separate bowl add flour, baking powder, baking soda, cinnamon, and salt, stir to combine dry mixture.
• Slowly whisk the dry mixture into the wet mixture and stir until well combined. Fold in drained zucchini and stir to combine.

For Zucchini Bread

• Pour the batter into a buttered and floured loaf pan. Bake for 55 to 60 minutes, or until a wooden pick, inserted in center, comes out clean. Remove from oven and let cool in loaf pan for 5 minutes before transferring it to a wire cooling rack.

For Zucchini Muffins

• Place a spoonful of the batter into each cupcake liner, filling them no more than halfway, remember they will rise in the oven. 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.