Zucchini Muffins
A delicious and tasty muffin filled with freshly grated zucchini and chopped nuts, and for an added treat, these wonderful muffins have loads of spices in them giving them a distinctive and lovely flavor and aroma. Enjoy these with your coffee or tea in the morning, or indulge yourself and have as a snack during the day.

1 1/4 cups white whole wheat flour
1 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 1/2 cups unpeeled grated zucchini (approximately 3 medium size zucchini)
1 cup chopped pecans or walnuts (optional)
4 large eggs
1 1/2 cups granulated sugar
1/2 cup dark brown sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 (extra) tablespoons granulated sugar (optional)

Instructions:
1). Preheat oven to 375°F. Spray 2 regular size muffin tins with non-stick cooking spray, or grease tins with butter.
2). In a medium size mixing bowl, combine the first 8 dry ingredients (wheat flour through ground cloves). Stir to combine well. Set aside.
3). Grate or shred zucchini using a food processor or a hand-held grater. (I don't peel the zucchini, I leave the skin on). Place grated zucchini on several layers of paper towels to drain; cover with additional paper towels and set aside. In a small bowl, toss together chopped nuts with about 1 to 2 tablespoons flour (This helps to prevent nuts from dropping to the bottom of muffins while baking). Note: Using nuts in this recipe is optional.
4). In a large mixing bowl, or bowl of an electric stand mixer, combine eggs, sugar, oil and vanilla. Blend ingredients thoroughly by hand, OR beat on medium speed with a hand held mixer, OR beat on medium speed with an electric stand mixer. Mix thoroughly. Add dry ingredients to mixture and blend until combined. Do NOT over mix or texture of muffins will be tough. With a rubber spatula, scrape down sides of bowl; then fold in grated zucchini and nuts (if using). Mix thoroughly.
5). Spoon batter into muffin tins about half to two-thirds full, and if desired, sprinkle the 2 extra tablespoons sugar over tops of muffins.  Note: If you end up having a couple of empty muffin spaces in your muffin tin because there was not enough batter to fill the tins completely, pour water into empty muffin spaces (about half way up). This way your muffins will bake thoroughly.
Bake in preheated 375°F oven for 18-22 minutes. Muffins are done when toothpick or cake tester is inserted in muffins and comes out clean, with no moist crumbs attached.
6). Remove from oven and let muffins cool in tins for 5 minutes; then remove muffins from tins and place on wire rack to cool completely.
Makes 20-22 muffins.