Zucchini Nut Muffins

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.

• Ready In: 35 mins
• Yields: 24 muffins

Ingredients

• 3  eggs
• 1  cup  oil
• 1 2⁄3 cups sugar
• 1⁄3 cup brown sugar
• 2  cups zucchini, grated
• 3  cups flour, sifted
• 1  teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 3  teaspoons cinnamon
• 1  teaspoon salt
• 1⁄2 cup walnuts, chopped

Directions

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.