Ingredients (18-22 muffins)

• 2 cups coarsely shredded zucchini
• 3 cups flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 1 cup canola oil
• 1/4 cup plus 2 Tbsp milk
• 2 tsp vanilla extract
• 3 large eggs, lightly beaten

Instructions

Preheat the oven to 350F. Grease standard size muffin tins.

Press shredded zucchini between 2 layers of paper towels to soak up excess moisture.

Combine the dry ingredients in a large mixing bowl: flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg.

In a medium mixing bowl, whisk together the sugars, oil, milk, vanilla and eggs. Add to the flour mixture and stir just until dry ingredients are moistened. Fold in shredded zucchini.

Fill muffin cups with batter and bake for about 20 minutes or until muffins spring back when lightly touched or a toothpick inserted in the center comes out clean.