Zucchini Bread...... errrr Cake?

Every year around this time, my mother would make this recipe for us while the zucchini were in season (and sometimes again at Christmas time for gifts). She got the recipe from our neighbor, Mrs. Bonacorsi, and together they made many batches for us! 

So here we are, in late summer when (depending on the summer's weather) the zucchini could be as big as your arm! If you're trying to find another way to cook zucchini - this is it!

I find it silly to call this zucchini "bread" just because its baked in a loaf pan. There is enough sugar and oil to consider it a cake, but zucchini cake doesn't have the same ring.  Therefore, we'll keep calling it Zucchini Bread and pretend it's healthy for us! 

Until now, I've only made it into two large loaves (eating one immediately, and freezing or giving away the other). My friend Leena and I were talking about our upcoming late-summer vacations and how we needed on-the-go foods for the kids*.  I suggested she take this recipe and try to make muffins. She did, with success, so I did the same and have made the notations below. 

Zucchini Bread

3 eggs

1 cup oil (could substitute 1/4 cup oil and 3/4 cup unsweetened applesauce)

2 cups sugar

1 tsp. vanilla

2 cups peeled & grated raw zucchini

3 cups flour

1 tsp. salt

2 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. baking powder

1/2 cups chopped nuts (optional)

Pre-heat oven to 325. 

Beat eggs in large mixing bowl until foamy. Add oil, sugar and vanilla. Mix well. Add zucchini until incorporated.  In a separate bowl, sift together flour, salt, cinnamon, baking soda, and baking powder.  In batches, mix dry ingredients into wet, stopping to scrape the bowl.  Fold in nuts (if using). 

Pour into two well-greased 9x5x3 loaf pans and bake for 60-75 minutes 

OR

With a large cookie scoop, use one heaping scoop each for about 24 muffins, greased or lined with paper cups. Bake for 18-22 minutes. 

Let cool for 5 minutes in the pan. Remove to cooling rack until cool to the touch. Place in airtight container or plastic bags. Will stay fresh for a few days (if it lasts that long).  I recommend freezing half the recipe for later. 

*There is so much cleaning, laundry and packing that goes on in the hours before you leave for vacation its hard to cook healthy snacks for the trip.  My normal plan is to make muffins like these a week or so in advance of a trip, throw them in the freezer, and the night before we leave, set them on the counter. You'll have fresh muffins for breakfast, your road trip, or a plane ride.