Zucchini Muffins

Ingredients

• 2 large eggs
• 1 1/3 cup sugar
• 2 teaspoons vanilla extract
• 3 cups grated fresh zucchini
• 3/4 cup unsalted butter, melted
• 2 3/4 cups all-purpose 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 walnuts, optional
• 1 cup raisins or dried cranberries, optional

Directions

1. Leave the mixer in the cabinet for this one. Set your oven to 350 degrees F (175 degrees C). In a large bowl, beat the eggs, then stir in the sugar and vanilla extract. Add the zucchini, drizzle in the melted butter, and mix until everything is combined.
2. In another bowl, stir the flour with the salt. Add the baking soda and baking powder, then the cinnamon, ground ginger, and nutmeg, and mix so the leavening and spices are evenly worked through.
3. Add the dry mixture to the zucchini bowl and stir only until it turns into batter, no heroic mixing needed. If you are using walnuts, raisins or cranberries, fold them in now.
4. Grease each cup of your muffin pan with a bit of butter or vegetable oil spray. Spoon the dough evenly into the cups, filling each one completely so the batter sits higher than the top of the tin.
5. Put the pan on the middle rack and bake at 350 degrees F until the muffins are golden brown and the tops spring back when you press them, about 20-30 minutes. Check the centers with a long toothpick or thin bamboo skewer to be sure they are done.
6. Set the tin on a wire rack for 5 minutes. Take the muffins out of the tin and let them cool for another 20 minutes.