I'll confess, I had to Google the best way to shred the zucchini! And perhaps I switched out the nuts for chocolate chips, because clearly chocolate makes everything better!
You will need:
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
finely shredded carrots- (these are optional- I usually use the shortcuts carrots and shred maybe 5-6)
1/4 cup cooking oil
1 egg
1/4 teaspoon finely shredded lemon peel (don't sweat it if you don't have this- I usually leave it out)
1/2 cup chopped walnuts or pecans (also optional)
Directions:
1. Preheat oven to 350. Line muffin tin with twelve liners and spray with nonstick spray.
2. In a medium mixing bowl, combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.
3. In another medium mixing bowl, combine sugar, egg, shredded zucchini and carrots, cooking oil, and lemon peel. Mix well. Add dry mixture to zucchini/carrot mixture. Stir until just moistened; batter should be lumpy. Fold in walnuts or pecans.
4. Spoon batter into muffin cups. Bake for 30-35 minutes until muffins are golden and a wooden toothpick inserted into the center comes out clean.
Enjoy! (And thanks to Amy Ehrhardt for the recipe!)
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