Servings: 24

3 eggs 3 eggs
1 C oil 1 C oil
1 ⅔ C sugar 1 ⅔ C sugar
⅓ C brown sugar ⅓ C brown sugar
2 C grated zucchini 2 C grated zucchini
3 C AP flour 3 C AP flour
1 t baking soda 1 t baking soda
¼ t baking powder ¼ t baking powder
1 T cinnamon 1 T cinnamon
1 t salt 1 t salt
½ C chopped nuts ½ C chopped nuts

Preheat oven to 325°.
Beat eggs until lemony and foamy. Add oil and sugars, stir. Add in the zucchini.
Blend dry ingredients then add to batter, stirring gently but thoroughly. Gently stir in nuts.
Spoon into greased muffin cups. Bake for 20 minutes. Allow to cool for a few minutes then remove from pans.

Option: Sprinkle tops with cinnamon and sugar mixture before baking. These muffins freeze well.  Option: Sprinkle tops with cinnamon and sugar mixture before baking. These muffins freeze well.