LEMON ZUCCHINI MUFFINS

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoons ground nutmeg
3 eggs
1 cup sugar
1/2 cup brown sugar
1 1/4 cup mild oil, canola or corn
3 tablespoons grated lemon zest
1 teaspoon pure vanilla extract
2 cups grated unpeeled raw zucchini (about two medium zucchini)
1 1/4 cup chopped walnuts

Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners or coat with nonstick cooking spray.

Mix together the flour, baking powder, baking soda, salt and nutmeg in a bowl.

In another large bowl, mix the eggs. Add the sugars, oil, lemon zest and vanilla. Stir in the zucchini. Add the flour mixture and stir until almost combined. Stir in the nuts and gently mix through.

Spoon the batter into the muffin liners. Fill not more than three-quarters of each cup.

Bake for about 20 minutes, or until a toothpick comes out clean. Check after 15 minutes. Cool and serve, or freeze.

VARIATIONS:
- You can use raw grated apple instead of the zucchini..
- You can make a nice glaze for the top with confectioner's sugar and lemon juice, to use that lemon you took the zest from.

TO FREEZE AHEAD:
I make a batch and freeze it, taking muffins out as needed. A micro-zap for 30 seconds thaws.

Makes 24 muffins
Adapted from source: Karen Mamone to The Hartford Courant, September 1, 2002