Zucchini Muffins

Zucchini Muffins

2 large eggs
1 cup sugar
2 teaspoons vanilla extract
3 cups grated fresh zucchini
3/4 cup unsalted butter, melted (1 1/4 sticks)
2 3/4 cups (400 g) all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tsps cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 cup walnuts
1 cup raisins or dried cranberries

Preheat oven to 350 degrees

1) Mix eggs, sugar, vanilla and then add grated zucchini and melted butter

2) Mix dry ingredients 
In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt

3) Combine to make batter
Stir these dry ingredients into the zucchini mixture
(DO NOT OVER MIX!!)
Stir in walnuts, raisins, or cranberries if using.

4) Bake on the middle rack until muffins are golden brown, and the top of the muffins
bounce back when you press on them - about 20-30 minutes
Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done

Set on wire rack to cool for 5 minutes.  Remove muffins from the tin, let cool another 20 minutes