ZUCCHINI MUFFINS

INGREDIENTS
1/2 cup vegetable oil
1 cup brown sugar, lightly packed
1 teaspoon vanilla extract
1 large egg
2 cups zucchini, grated and undrained
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts, chopped (optional)

INSTRUCTIONS
Preheat oven to 350°F.
In a large mixing bowl, whisk together the vegetable oil and sugar. Add in vanilla, eggs, and zucchini and mix until just incorporated.
Sprinkle flour, salt, baking soda, cinnamon, nutmeg, and walnuts over wet ingredients. Stir until combined. Do not overmix.
Spoon into well-greased or paper-lined muffin tins until 2/3 full.
Bake in the oven for 25-30 minutes or until muffins spring back when pressed or a toothpick comes out clean.
Allow muffins to cool for 5 minutes in the pan before removing to cooling racks to cool completely.

From lovebakesgoodcakes.com