This is another excellent recipe from one of my favorite food blogs, Simply Recipes. I highly recommend you check out Elise Bauer's blog. This recipe is a good way to use zucchini with a little different twist, which is the addition of rosemary and lemon to the bread.
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 Tbsp minced fresh rosemary (not the dried rosemary)
1/2 cup melted unsalted butter
1/4 cup olive oil or sunflower seed oil
1/2 teaspoons salt
1 1/4 cup sugar
1 Tbsp lemon zest
3 cups grated zucchini (from about 1 pound of zucchini)
1 Preheat oven to 350F. Prepare two small loaf pans, either coating with butter or spraying with baking spray.
2 In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
3 Beat the eggs in a mixer (or by hand) until frothy. Beat in the sugar. Beat in the melted butter and oil. Stir in the lemon zest and grated zucchini.
4 Add the dry ingredients to the wet, a third at a time, stirring after each addition.
5 Divide batter into two loaf pans. Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. A cake tester should come out clean.
6 Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.
Adapted from Simply Recipes.com