Zucchini Muffins

Makes 12 muffins or 2 loaf breads

This recipe also bakes up great as a loaf bread. Just increase the cooking time to 50 minutes or until a toothpick inserted comes out clean. Use your Cuisinart Stand Mixer's food processor attachment with the shredder blade to prepare the zucchini.

2 ½ cups flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

½ teaspoon allspice

½ teaspoon cinnamon

1 cup brown sugar

1 ½ cup walnuts, coarsely chopped (optional)

½ teaspoon lemon zest

3 cups shredded zucchini (about two medium squash)

3 large eggs

¼ cup canola oil

4 tablespoons butter, melted

Preheat oven to 375ºF. Coat a 12-cup nonstick muffin pan with cooking spray; set aside.
Whisk the flour, baking powder, baking soda, salt, allspice, cinnamon, and sugar together in a large bowl. Add the zucchini, lemon zest and half of the walnuts (if using) and stir to combine.
In a separate small bowl, lightly beat the eggs, canola oil and melted butter. Pour over flour mixture and stir with a wooden spoon until mixed well with the dry ingredients (it will look more like a dough than a batter).
Spoon into prepared muffin tin and sprinkle tops with remaining walnuts. Bake 20 to 25 minutes or until a toothpick inserted comes out clean.