This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.

Ingredients

eggs↗3
oil1 cup
sugar↗1 2⁄3 cups
brown sugar↗1⁄3 cup
zucchini, grated2 cups
flour, sifted↗3 cups
baking soda↗1 teaspoon
baking powder↗1⁄4 teaspoon
cinnamon↗3 teaspoons
salt↗1 teaspoon
walnuts, chopped↗1⁄2 cup

Step-by-step instructions

1
Beat the eggs until they are light and foamy.
2
Add the sugar, oil and zucchini.
3
Blend well with a spoon.
4
Mix the dry ingredients and add to the egg mixture; blend well.
5
Add the nuts, and spoon into greased muffin tins.
6
Bake at 325°F for 20 minutes.

Source: food.com

Original recipe ↗

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