Jacqueline's Zucchini Muffins

These are incredible! So moist and tasty! Great way to use up some of zucchinis from your garden. Recipe is from Jacqueline's Markeplace and Cafe in Scottsdale. I've found that they are better if the batter is allowed to sit for 15 to 20 minutes before baking. This allows the zucchini to release the water. I love cinnamon, however if preferred you can reduce the amount of cinnamon. Muffins freeze well.

• Ready In: 1 hr
• Yields: 18 giant muffins

Ingredients

• 1 1⁄8 cups  oil
• 3  cups sugar
• 2  teaspoons vanilla
• 3  eggs
• 4 1⁄8 cups all-purpose flour
• 1⁄2 tablespoon salt
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 4  teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon allspice
• 4 2⁄3 cups  shredded zucchini or 4 2⁄3 cups carrots
• 1 1⁄4 cups walnuts, broken in small pieces

Directions

1. Cream together oil and sugar.
2. Slowly beat in vanilla and eggs.
3. In a speparate bowl, sift together the dry ingredients.
4. Add to the oil-sugar mixture, stirring to combine.
5. Add zucchini (or carrots) and walnuts.
6. Pour into greased oversixzed muffin tins. Bake in preheated oven at 350 degrees for 25 to 30 minutes.