Scary Huge Zukes: Part 3 - Zucchini Bread/Muffins

The third batch of effing huge Zuke recipes involved a classic Zucchini bread recipe, that has been passed down within Super Greenie's family for years and years.  Also, because we had 300 pounds of Zucchini, Super Greenie (SG) also made up some Zuke Muffins for her fellow teachers.   

Personally I prefer the gold ole' bread, but this turned out pretty well.  This recipe has been passed down by SG's Aunt Tam, who is a wonderful baker/cook herself.  I'm not much of a baker, so sharing the recipe is pretty much the extent to which I was involved in the endeavor.

Here's the Recipe for the bread:

AUNT TAM'S ZUCCHINI BREAD

3 Cups Flour

1 1/2 tsp cinnamon

1 tsp baking soda

1 tsp salt

1 Cup oil

1/4 tsp baking powder

3 eggs

2 cups sugar

1 Tbs. vanilla extract

3 Cups grated Zucchini

Mix flour and dry ingredients together.

Beat eggs well, add sugar and oil to eggs.

Add vanilla to the wet ingredients, and then mix the wet ingredients with the dry ingredients.

Stir in the Zucchini.

Pour into two greased loaf pans (or muffin pans).

Bake at 350 degrees for 1 hour.

 Here's the recipe for the Muffins:

Zucchini Muffins
3 Cups Grated Zucchini
2/3 Cup melted butter
1 1/3 Cup sugar
2 eggs
2 tsp vanilla
2 tsp baking soda
3 Cups Flour
2 tsp Cinnamon
1/2 tsp nutmeg
1 Cup walnuts
1 Cup raisins or craisens

Preheat over to 350 degrees.
Combine sugar, eggs, vanilla.  Stir in grated zucchini and then the melted butter. 
Sprinkle in baking soda and salt and mix again.
In a separate bowl mix flour, nutmeg, and cinnamon.  Stir into wet mixture, then add the nuts and raisins. 
Bake 25-30 minutes, makes approximately 12-14 muffins.

SG did state that with the effing huge Zukes you may want to add a little honey or extra sugar to the mixture because of the large zukes being less sweet than the normal sized ones.

I like my zuke bread sliced and warmed with a little melted butter on top.  Tastes effing awesome.