Ingredients:
3 Cups Flour
2 Cups Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
3 Eggs
1 Cup Canola Oil
4 Cups Finely Shredded Unpeeled Zucchini
2 Cups Chopped Walnuts or Pecans
Directions:
In a bowl, combine the first 6 ingredients. Combine eggs and oil, then stir into the dry ingredients just until moistened. Fold in the zucchini and nuts.
Grease muffin pan and fill each cup 3/4 full with batter. Bake at 350 degrees for 20 - 25 minutes, until toothpick comes out clean. Cool for 5 minutes before removing from pan.
Yields approximately 24 muffins.
