Spiced Zucchini and Walnut Muffins

3 eggs, well beaten

1 cup Canola oil

2 cups sugar

2 cups grated zucchini (peel if you must, but I don't)

3 teaspoons vanilla

3 cups flour

1 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon nutmeg

3 teaspoons cinnamon

1 cup chopped walnuts


Preheat oven to 325.

Mix first 5 ingredients.

Sift together rest of ingredients.

Add to the first mixture.

Coat 24 muffin tins with non-stick cooking spray.

Divide batter evenly among the muffin cups. (I use an ice cream scoop.)

Bake for 35-45 minutes, or until top springs back with light touch and pick comes out clean.  (24 muffins)