Have not tried either of these but for what they are worth, here they are. this first one if from Stout St (Wis)
Zucchini Nut Bread
2 cups unsifted flour
2 teaspoons baking powder
1 teaspoons salt
1/2 cup sugar
2 eggs, beaten
1/2 cup milk
1/4 tablespoon salad oil
1/2 teaspoon frated lemon rind
1/2 cup chopped nuts
1 cup finely shredded zucchini
In a large bowl combine dry indgredients and mix well. Combine eggs, milk, oil and lemon rind; stir into dry ingredients, mixing. just enought to moisten. Gently stir in nuts zucchini. Turn tino greased 9 by 5 by 3 inch loaf pan. Bake in preheated oven at 3530 degrees, about 55 minutes. Cool thorough, wrap in foil and refrigerate overnight.

And this is from FRESH START by Julee Rosso

Zucchini Muffins
1/4 cup canola oil
1 1/2 cups sugar
1 teaspoon vanilla extract
2 cups grated zucchini
1 1/2 cups cake flour
1/2 cup all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoons ground cloves
3 tablespoons buttermilk
1/2 cups unsweetened applesauce
Prehaeat ove to 400 degrees. Lightly spray standard sized muffin tins with veg. oil spray. In large bowl, combine oil, sugar and vanilla and stir until ligtly thickened. Fold in zucchini. In another bowl, sift together flours, soda, b. powder, salt cinnamon and cloves. Add to zucchini mix and mix until just blended. Add buttermilk and applesauce and stir just to blend. do not overnix. fill cups 3/34 full. Bake for 5 minutes; reduce temp to 350 degrees and bake 15-20 mintes longer or till toothpick comes out clean. Turn out on wire rack to cool. Serve warm or completely cool. Cal. 210 Carb. 41G Prot. 2G Chol. 0.1MG Fat 5%/20% Sod. 434MG