Author Adapted from the Dallas Morning News by Lisa Fain
Ingredients
2 ½cupsall-purpose flour
1 ¼cupssugar
1teaspoonbaking soda
1teaspoonbaking powder
2teaspoonsground cinnamon
1teaspoonground nutmeg
½teaspoonkosher salt
¾cupsafflower oil
2large eggs, beaten
1tablespoonvanilla
2cupsfinely shredded zucchini
1cupchopped walnuts or pecans
Instructions
Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
In a mixing bowl, stir together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well blended.
Add to the bowl the oil, eggs, and vanilla, then stir until a thick batter is formed. Stir in the shredded zucchini and nuts until incorporated into the batter.
Fill the muffin cups 3/4 full with the batter. Bake uncovered for 20-25 minutes or until lightly browned and an inserted knife comes out clean.
Serve warm or at room temperature. They will keep covered for several days.