A very basic muffin recipe. You can also add walnuts or pecans, or dried fruit to the mixture (add these in last).
1 1/3 cups sugar
2 eggs, beaten
2 tsp vanilla
3 cups (1 large or 2 small) grated zucchini
2/3 cup melted and cooled unsalted butter
3 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
Preheat oven to 350 degrees. Coat your muffin tins with baking spray. I found this recipe to make about 16 muffins, so I used two muffin tins.
In a large bowl, combine sugar, eggs, butter and vanilla. Stir in the grated zucchini.
In a separate bowl, combine the dry ingredients – flour, baking soda and cinnamon. Add to the zucchini mixture and stir to combine.
Distribute the batter evenly among the muffin cups, filling about 3/4 full. Bake both tins side by side on the middle rack in your oven for 25-30 minutes. The muffins will be golden brown and a toothpick inserted into the middle of the cupcake should come out clean when done.
Place the muffin tins on a wire rack to cool for about 5-10 minutes, then removes the muffins and allow to cool completely on the racks.
(Adapted from Simply Recipes)