3 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/3 c. sugar
2 eggs
2/3 c. unsalted butter, melted (plus 1 Tbl. for later)
2 tsp. vanilla
grated zest of 2 lemons
3 c. shredded zucchini (peeled or un-peeled)
Whisk together flour, baking soda, salt, cinnamon and nutmeg; set aside. In a separate bowl, beat together sugar and eggs until thick and creamy. Add 2/3 cup melted butter, vanilla and lemon zest and mix well. Add the shredded zucchini and mix to combine. Last, add the dry ingredients and mix just until blended. Batter will be very thick. Melt one Tablespoon butter and using a pastry brush, brush all over the muffin cups. Do this instead of using cooking spray.
Divide batter evenly between greased muffin cups, filling almost completely full. Bake at 350 degrees for 21-23 minutes for regular muffins or 30-32 minutes for jumbo muffins. Muffins will be browned and a toothpick inserted in the center will come out clean. Makes about 20 regular muffins or 8 jumbo muffins.