Preheat oven to 350°F
Grease your loaf pan or line muffin pan with parchment paper cupcake liners.
Combine flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Whisk until combined.
In a separate large mixing bowl or stand mixer add eggs, sugar, butter, evaporated milk and vanilla. Mix until combined. Add in grated zucchini.
In a separate bowl add dry ingredients into the wet ingredients until combined. Don't over mix.
If using nuts or other add-ins fold them in.
Pour batter into a greased loaf pan (2/3 full) and if making muffins fill muffins 2/3 full. I use a 8 1/2 x 4 1/2 cast iron loaf pan and can fill my pan about 2/3 full and have enough batter for 6 muffins. Alternatively, you can divide the batter in half for 2 loaves, but they won't be as tall. Bake in preheated oven for 45-50 minutes or until a toothpick comes out clean. (This will vary with ovens, pans, altitude, etc. and even go upwards of 60 minutes depending on factors.)
Remove from oven and leave in the pans for 10 minutes before removing them and cooling them the rest of the way on a cooling rack.
