Zucchini Muffins

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Now that we are living in the land of zucchini plenty (our zucchini plant is well along in its mission of total garden domination) we have ample opportunity to try out zucchini recipes.
I’ve been experimenting with muffins and have settled on this one, a riff on our banana bread recipe.
Much like the banana bread, these zucchini muffins are insanely good and insanely easy to make!
No mixer, wooden spoon only, and two bowls, though you could really even make the batter in one bowl. Very moist. Just sweet enough.

INGREDIENTS

• 2 large eggs
• 1 1/3 cup (280 g) sugar
• 2 teaspoons vanilla extract
• 3 cups (packed) grated fresh zucchini
• 3/4 cup unsalted butter, melted
• 2 3/4 cups (400 g) 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)
• Special equipment:
• A muffin tin

instructionts

1. You don't need a mixer for this recipe.
2. Mix eggs, sugar, vanilla, then add zucchini and melted butter: Preheat the oven to 350°F (175°C). Beat the eggs in a large bowl. Mix in the  sugar and vanilla extract. Stir in the grated zucchini and the melted butter.
3. Mix dry ingredients: In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
4. ...........................
5. ....................................

for full instruction please see : www.simplyrecipes.com

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