I have fiddled with this recipe quite a bit, and here is the latest version that gives a good rise while keeping it moist and delicious.
1 cup oil ( I use coconut oil)
3 eggs
1 cup white sugar
1 cup brown sugar
4 scant cups shredded zucchini
1 teaspoon real vanilla (or 1 Tablespoon artificial )
3 cups flour, (1 cup can be whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons REAL salt
1 1/2 teaspoons cinnamon
Mix oil, eggs, sugars, zucchini and vanilla until smooth. Add dry ingredients and mix until moistened. Pour into 2 loaf pans, the bottoms lined with parchment paper Bake at 325 for 50-60 minutes. Make sure toothpick comes out clean. For muffins, fill greased tins 3/4 full and bake 20-22 minutes.
Cool five minutes in pans before inverting onto cooling rack.
LEMON ICING:
1 Tablespoon melted butter
1 Tablespoon lemon juice
1 cup powdered sugar
1 Tablespoon milk, or more for desired consistency
Stir together until smooth. Drizzle or spoon onto loaves/ muffins when slightly warm, or completely cooled.