The Zack and Katie project: Zucchini Bread

When I was in college, every morning for breakfast I would go down to the campus coffee shop and have an iced mocha and a big slice of zucchini bread. I loved that bread and nothing I have had since (though to be honest not a lot of coffee shops or bakeries sell zucchini bread) has compared. So this year when I pulled an enormous zucchini out of my garden I was determined to make zucchini bread (what I'm going to do with all the yellow squash I have no idea).
This is my first attempt. I picked this one specifically because it doesn't have any cow dairy so that it will be perfect for the Zack and Katie project. And I think it came out deliciously, even if I do say so myself.

• 3 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 2 cups zucchini, skins on and shredded
• 1 T vanilla
• 3 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp nutmeg

Beat eggs until foamy. Add sugar, oil, zucchini and vanilla. Beat well. Combine dry ingredients then slowly incorporate them. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 45-60 minutes, or until toothpick comes out clean. Sprinkle the tops with decorating sugar or pecans. 1 cup of Chopped pecans or 1 cup of chocolate chips, or 1/2 a cup of both can also be added to the batter before putting it into loaf pans.