Soft and moist zucchini bread muffins made with warm spices and optional nuts or cranberries.

Scale

2 large eggs

1 1/3 cup sugar

2 teaspoons vanilla extract

3 cups grated zucchini

3/4 cup melted butter

2 3/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 cup walnuts optional

1 cup raisins or cranberries optional

1. Preheat oven to 350°F and grease muffin pan

2. Beat eggs and mix with sugar and vanilla

3. Add zucchini and melted butter

4. Mix dry ingredients separately

5. Combine wet and dry mixtures gently

6. Add walnuts or cranberries if desired

7. Fill muffin cups fully

8. Bake for 22 to 30 minutes

9. Cool before serving

Do not overmix batter

Use fresh zucchini for best texture

Adjust spices to taste