Zucchini Muffins

• 2 large eggs, preferably omega-3 eggs, beaten
• 1/3 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 3 cups grated fresh zucchini
• 2/3 cup canola oil, preferably expeller-pressed, plus more for greasing the muffin tins
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 cups unbleached all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup chopped pecans
• 1 cup golden raisins

1. 1. Preheat oven to 350u0b0F.
2. 2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt.
3. 3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Finally, stir in the pecans and raisins.
4. 4. Grease a 12-cup muffin tin with canola oil. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean. (Alternatively, spoon the batter into a 8 x 5 x 3-inch loaf pan. Bake for 50 to 55 minutes or until the top of the loaf cracks and a toothpick or small knife inserted in the center of the loaf comes out clean.)
5. 5. Transfer the pan to a wire rack to cool for about 20 minutes. Then run a small paring knife around each muffin and remove them from the muffin tin.

eggs, brown sugar, vanilla, zucchini, canola oil, baking soda, salt, flour, ground cinnamon, ground nutmeg, pecans, golden raisins

Taken from www.epicurious.com/recipes/food/views/zucchini-muffins-365229 (may not work)