Not a regular update, just my zucchini bread recipe:

Makes 2 normal loaves, or approximately 20 normal-sized muffins, or about 50 mini-muffins.

Preheat over to 350. Grease pans.

Dry ingredients:

1-1/2 c white flour
1-1/2 c whole wheat flour
1 t cinnamon
1 T baking powder
1 t baking soda
1 c raisins (optional, and you can also use other dried fruits if you’re adventurous)
1 c nuts (optional, but I usually use walnuts)

Wet ingredients:

3 eggs
3 c shredded unpeeled zucchini (carrots can be used for different effect)
2 t vanilla (optional, but it’s better with it)
1 c buttermilk
1 c sugar
1/4 t salt

Mix dry ingredients in a bowl.

In a different (larger) bowl, beat eggs with sugar and salt. Add buttermilk and vanilla. Add shredded zucchini. Stir until mixed. Dump in pre-mixed dry ingredients and stir until dry ingredients are just moistened. Put into pans and bake, 15-20 minutes for muffins, up to an hour for loaves.