Double Pistachio Zucchini Muffins

• 2 cups Shredded, Unpeeled Zucchini
• 3 whole Large Eggs
• 1-1/4 cup Granulated Sugar
• 1 cup Vegetable Oil
• 2 teaspoons Pure Vanilla Extract
• 1 teaspoon Pure Almond Extract
• 6 drops Green Food Coloring
• 1/8 teaspoons Super Strength Pistachio Oil, Optional (found Online Or At Craft Stores)
• 3 cups All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1 package (4 Serving Size) Pistachio Instant Pudding Mix
• 1 cup Coarsely Chopped Roasted Salted Pistachios
• Raw Sugar For Sprinkling Over Tops Of Muffins

1. Preheat the oven to 350 F. Grease 12 jumbo or 24 regular size muffin cups or spray them with non-stick cooking spray or line the cups with paper liners. Set the pan(s) aside.
2. Place the shredded zucchini in a mesh strainer to drain; set aside while assembling the other ingredients.
3. In a large bowl, whisk together the eggs, sugar, oil, vanilla, almond extract, food coloring and pistachio oil (if using) until well blended.
4. Squeeze any excess moisture out of the shredded zucchini, then stir it into the egg mixture.
5. In a medium bowl. whisk together the flour, salt, baking powder, baking soda and pudding mix. Stir in the chopped pistachios.
6. Add the flour mixture to the egg/zucchini mixture and stir just until combined.
7. Divide the batter between the prepared muffin cups. A medium size cookie scoop works great for this. Sprinkle the top of each muffin with raw sugar.
8. Bake at 350 F for 25-30 minutes for the jumbo muffins, 15-20 minutes for the regular muffins, or until a toothpick inserted in the center comes out clean.
9. Let them cool in the pans on a wire rack for 10 minutes; then remove the muffins from the pan to a wire rack to cool completely.
10. Makes 12 jumbo muffins or 24 regular muffins.

zucchini, eggs, sugar, vegetable oil, vanilla, super, allpurpose, salt, baking powder, baking soda, mix, pistachios, sugar

Taken from tastykitchen.com/recipes/breads/double-pistachio-zucchini-muffins/ (may not work)