Soft and moist zucchini muffins packed 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 all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ground 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 then mix sugar and vanilla

3. Add zucchini and melted butter

4. Mix dry ingredients separately

5. Combine wet and dry gently

6. Add walnuts or cranberries if desired

7. Fill muffin cups completely

8. Bake 22 to 30 minutes until golden

9. Cool before serving

Do not overmix batter

Use fresh zucchini for best texture

Store in airtight container