Zucchini Ginger Muffins

Zucchini Ginger Muffin

This is a great way to use up your CSA zucchini. One medium to large sized zucchini will yield enough for this tasty muffin. The candied ginger gives it an unexpected zing.

Ingredients

3 C. grated fresh zucchini
2/3 C. melted unsalted butter
1 1/3 C. granulated sugar
2 eggs, beaten
2 tsp. vanilla
2 tsp. baking soda
Pinch salt
3 C. all-purpose flour
2 tsp. cinnamon
1/2 tsp. nutmeg
2-3 Tbs. chopped candied ginger
Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in ginger.Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick  to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
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