Lemon Zucchini Muffins

 

                The green of the shredded, unpared zucchini flecks these muffins. Good warm or cold.

Makes 12 regular-sized muffins or 1 coffee cake

• 2 cups all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon grated lemon peel or 1 teaspoon lemon juice
• ½ teaspoon nutmeg
• ½ cup chopped nuts
• ½ cup raisins
• ½ cup chopped dates
• 2 eggs
• ½ cup milk
• One-third cup oil
• 1 cup packed shredded, unpared zucchini (not drained)

1. Preheat the oven to 400F (200C) ; grease 12 muffin cups.
2. In a large bowl combine the flour, sugar, baking powder, salt, lemon peel, and nutmeg ; stir in the nuts, raisins, and dates.
3. In a small bowl, beat the eggs ; beat in the milk and oil.
4. Add the egg mixture to the flour mixture, then sprinkle the zucchini on top ; stir just until blended.
5. Fill the prepared cups two-third full ; bake in a 400F (200C) oven until a cake tester inserted in the center comes out clean, about 15 to 20 minutes.

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