3 large eggs; 1/2 cup vegetable oil; 4 oz. melted unsalted butter; 1 1/2 cups sugar; 1/2 cup brown sugar; 2 cups zucchini, shredded; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 3 teaspoons ground cinnamon; 1 teaspoon salt; 1/2 cup walnuts, chopped.
Recipe: Beat the eggs lightly with the sugar in a mixing bowl. Add the oil, walnuts and zucchini and fold them in the egg mixture. Mix together the rest of the ingredients and add them to the egg mixture. Blend well and spoon the zucchini muffin butter into greased muffin tins. Alternatively, you can use the muffin cup liners, to prevent the muffins from sticking to the pan. Bake at 325 F for 20 minutes. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, approximately about 25 to 30 minutes. The zucchini muffins are a creative way to sneak some veggies into your kids diet.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.