• 3 c all-purpose flour
• 1 t baking powder
• 1 t baking soda
• 1 T cinnamon
• 3 T brown sugar
• 2 c sugar
• 3 eggs
• 1 c vegetable oil
• 1 t almond extract
• 3 t vanilla extract
• 1 medium-size zucchini

Preheat oven to 325F degrees.

Add all dry ingredients into one bowl and mix well. Into another bowl, add all wet ingredients (except zucchini) and mix together. Slowly mix the dry ingredients into the wet ingredients, until it is all combined well.

In a food processor or blender, chop your zucchini until almost smooth. Using paper towels or a cheesecloth, press out any excess moisture. Gently fold in your the zucchini into the batter.

For bread loaves: Spray 2 loaf pans with non stick spray or line with parchment paper and bake at 325F for about 50 minutes or until a toothpick placed into the middle comes out clean.

For muffins: spray muffin tins or line with cupcake liners and bake at 325F for 18-22 minutes (until they spring back when touched in the center). Allow to cool just enough to flip out onto a clean towel or cooling rack.