ZUCCHINI BREAD and MUFFINS

This recipe has been fiddled with a lot to make it work just right.  It's a blessing because it uses so much zucchini!

1 cup oil
3 eggs
1 cup white sugar
1 1/2  cups brown sugar
4 cups shredded zucchini
1 teaspoon real vanilla (or 1 tablespoon artificial )
3 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons 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 greased and sugared loaf pans.  Bake at 350 for 50-60 minutes.  Make sure toothpick comes out clean.  For muffins, fill greased tins 2/3 full and bake 20-22 minutes.
     Cool ten minutes in pans before inverting onto cooling rack.

LEMON ICING:
1 teaspoon melted butter
1 teaspoon lemon juice
2 teaspoons milk
1 cup powdered sugar
     Stir together until smooth. Drizzle or spoon onto loaves/ muffins when slightly warm, or completely cooled.