3 eggs
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup packed brown sugar
2 tsp vanilla
3 cups grated zucchini, packed
3 cups all-purpose flour (2 1/4 cups gold & white)
3 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
Directions
- Preheat the oven to 350° F. Put 24 liners into two muffin/cupcake pans.
- In a large bowl, beat the eggs, oil, sugar, and vanilla. Add the zucchini and stir to combine.
- In a smaller bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Stir the dry ingredients into the wet.
- Portion out the batter into 24 muffins.
- Bake 20-25 minutes, rotating the pans half-way through.
- Eat them.
