Zucchini Bread - it's what's in season!

We are Cat/House/Garden sitting for some friends for the next few weeks.  They graciously let us have the spoils of their garden while they are away.  Today we found this MEGA zucchini that probably should have been picked a few days ago.  I immediately thought of zucchini bread.  I ended up only using half of the zucchini.  I wish pictures could capture smell - the cinnamon/nutmeg combo in this bread is delicious.  I added craisins and pecans.

From:  http://smittenkitchen.com/blog/2007/07/summer-of-the-bats/

Zucchini Bread 
Adapted from several sources

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg 1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally.  Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.