2 large eggs
1 c. sugar
1 1/2 tsp. vanilla or 1 Tbl. vanilla bean paste
1/2 c. canola or vegetable oil
2 c. shredded zucchini, peeled or unpeeled
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray or brush each muffin cup with melted butter; set aside. Whisk together eggs and sugar in a large bowl until thick and lemon-colored. Mix in the vanilla and oil until combined. Stir in the shredded zucchini. Add the flour, baking powder, baking soda, salt and cinnamon and stir together until just combined.
Divide batter between muffin cups, filling each cup almost full. Bake in preheated oven for 20-21 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean. Makes 12 muffins.
adapted from: Taste and Tell