Zucchini-Nut Muffins - cooking recipe

Ingredients

1 medium zucchini or 2 small ones
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla extract
1 1/4 c. sugar
2 c. all-purpose flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
1/2 tsp. each: baking soda and baking powder
1 c. chopped walnuts or pecans

Preparation

Shred unpeeled zucchini to measure 2 cups.
Spread on paper toweling to drain for 10 minutes.
Lightly blot top.
Beat together eggs, oil, vanilla and sugar until light.
Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder. Blend zucchini into egg mixture alternately with flour mixture. Do not overblend.
Fold in nuts.
Spoon into lightly greased muffin cups.
Bake at 375\u00b0 for 20 minutes or until muffins test done.
Store extra muffin batter, tightly covered, in refrigerator up to 1 week.
Good served with egg entrees or fruit salad.