Muffins
3 cups fresh zucchini, grate
2/3 cup unsalted butter, melted
1-1/3 cup sugar
2 eggs, beaten
2 tsp. vanilla
2 tsp. baking soda
pinch salt
3 cups all-purpose flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries, (optional)
Preheat oven to 350° F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
Coat each muffin cup in your pan with a little butter or spray with PAM. Use a spoon to distribute the muffin dough equally among the cups, filling the cups completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the centre of the muffins are done. Set on a wire rack to cool for about 5 minutes. Remove muffins from the tin; let cool another 20 minutes.