Zucchini Muffins

I love to make these with zucchini from the farmer's market.  No mixer needed for this recipe.  The tulip cupcake liners are great to overfill the muffin tins.  

2 large eggs

1 1/3 cup sugar

2 teaspoons vanilla

3 cups (packed) grated fresh zucchini

3/4 cups unsalted butter, melted

2 3/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1 cup chopped walnuts (optional)

1 cup raisins or currants (optional)

Preheat oven to 350 degrees.  

Mix eggs, sugar, vanilla, then add zucchini and melted butter.  

Mix flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg and salt in another mixing bowl.  

Stir the dry ingredients into the zucchini mixture.  Stir in walnuts or fruit, if using.

Spray each muffin cup with cooking spray. Fill each muffin cup completely.  If using liners, do not spray muffin cups, line with tulip liners and distribute batter among 12 liners.

Bake for 20-30 minutes, checking at 20 minutes with a toothpick to make sure the center of the muffins are done.  

Cool on wire rack.  Serve immediately or freeze.

*adapted from simplyrecipes.com