Cindy’s Zucchini Muffins

By Hklbrries

Ingredients

• 3 eggs
• 1 cup safflower or vegetable oil
• 1 1/2 cups sugar
• 2 cups zucchini, peeled and grated
• 1 1/2 tsp vanilla
• 1 tsp cinnamon
• 3 cups flour
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 cup raisins or 3/4 cup coconut or 1/2 cup dates, optional
• Grated orange or lemon rind, to taste, optional

Preparation

Step 1

In large bowl beat eggs until light and fluffy. Add oil, sugar, zucchini and vanilla; mix well. Sift flour, cinnamon, nutmeg and cloves, salt, baking soda and baking powder; add to zucchini mixture and beat until thoroughly blended. Stir in the optional additions. Fill greased muffin tins ¾ full or put into paper cup cakes inside muffin tines, or small ice cream cones. Bake at 375 F oven for 25 to 30 minutes.