My cup runneth over...

with zucchini. So I made about 18 zucchini muffins and a loaf of bread. Grand total is now 1 yellow squash, 7 zucchinis and 2 cherry tomatoes.



Here's the recipe just in case:

3 eggs
1 cup 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 pecans (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans. Or line muffin pan with paper liners.
In a large bowl, beat the eggs with a whisk.
Mix in oil, sugar, zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts.
Divide the batter into prepared pans.
Bake loaves for approx. 55 minutes or until a tester comes out clean. Bake muffins for approximately 18 minutes.