Zucchini Nut Muffins

3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
4 eggs
2 c. sugar
1 c. oil
2 c. grated zucchini
½ tsp. vanilla
1 c. chopped walnuts
½ c. raisins (opt.)

Combine flour, baking powder, soda, salt and cinnamon in bowl. In large mixing bowl, beat eggs with sugar at medium speed for 2 minutes. Gradually add oil in slow, steady stream, beating constantly for 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in flour mixture just until batter is evenly moistened. Spoon batter into well-greased muffin pans, 2/3 full. Bake at 375° for 25 minutes. Let stand 10 minutes. Turn out on racks to cool.

Holly Jean VeDepo

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.