When a friend from work gives you zucchini, make zucchini bread, then discover zucchini bread is just spice cake that is in no way improved by zucchini, and stick to spice cake. I just executed this recipe for the first time, and I reveal that zucchini adds nothing to zucchini bread, and is just an excuse to eat spice cake. I therefore give you the zucchini bread recipe below with the non-zucchini option. Because I love you.
ZUCCHINI BREAD/SPICE CAKE: Skip the zucchini and you have almond/walnut/pecan/praline cake. Skip the zucchini, skip the nuts, and double the cinnamon OR add 2 additional teaspoons of Vietnamese cinnamon OR add 2 teaspoons of powdered ginger and you have spice cake. 2 cups raw zucchini, shredded in food processor. 3 eggs. 1 3/4 cups (385g) sugar. 1 cup (240g) vegetable oil. 2 cups flour. 1/4 teaspoon baking powder. 2 teaspoons baking soda. 2 teaspoons cinnamon. 1 teaspoon salt. 2 teaspoons vanilla. 1 cup chopped walnuts, almonds, pecans or pralines(optional for spice cake, but mandatory if you're using zucchini). Preheat oven to 350. Shred zucchini in food processor and press with paper towels to remove excess liquid. In a mixing bowl beat eggs, sugar, and oil together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and nuts, mixing just until all ingredients are combined. Add drained zucchini. Mix well. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake for 55 to 60 minutes, or 190F internal temp (after it solidifies enough to hold the probe), or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.