If you have a garden and are growing zucchini, you will gaze at it every day and swear that the squash doubled in size since the previous day. Such a prolific vegetable begs for inventive uses.
Sometimes simple, healthy, and hearty win the day. This recipe is all of that and delicious as well. Necessity was the mother of this invention, when Zucchini season is upon us.
Grease and flour two 8 x 4 inch pans. Preheat oven to 350degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, olive oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts (if using) until well combined. Pour batter into prepared pans.
Bake on the center rack for 45 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.