Zucchini Nut Muffins

A healthy version that doesn't skimp on flavor.

• Ready In: 50 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 cups whole wheat flour
• 1  teaspoon salt
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon ginger
• 1  tablespoon cinnamon
• 3  eggs
• 1⁄2 cup milk
• 1⁄2 cup  oil
• 1 1⁄2 cups sugar
• 3  cups  grated zucchini
• 1⁄2 cup  chopped pecans

Directions

1. Preheat oven to 325F.
2. Combine the dry ingredients and stir together, breaking up any lumps.
3. Crack the three eggs into a bowl and whisk together, then add the oil and whisk again. Add milk, vanilla and sugar whisking to combine.
4. Pour the wet mix over the dry and stir gently until almost combined.
5. Add the zucchini and chopped nuts, then mix until all the dry patches of flour disappear.
6. Bake for 30-35 minutes or until a toothpick comes out clean when put through the center of the muffins.