Zucchini Muffins

3 cups grated fresh zucchini
2/3 cup melted butter (or 1 cup vegetable oil)
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
3 cups whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)

1) Preheat the oven to 350°F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter (or oil). Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, if using.
2) Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about ~30 minutes. Allow to cool in muffin pan for ~5 minutes. Remove muffins from the tin let cool another 20 minutes.

This was so, so, so good! It made about 16 muffins (plus a baby one) and they were a big hit. Can't beat all that fiber, either! Hope you enjoy them as much as we did!