Zucchini muffins are a time-honored way to use up an abundance of zucchini.
1 cup vegetable oil
2 cups granulated sugar
3 large eggs
2 cups shredded zucchini
3 cups all-purpose flour
½ tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup chopped walnuts, optional
Preheat oven to 350F. Lightly grease three 8-cup muffin tins.
Using hand or stand mixer, beat oil, sugar and eggs on medium-high speed for 2 to 3 minutes. Add zucchini, flour, baking powder, baking soda and salt. Reduce speed and mix until just combined. Fold in nuts, if using. Fill prepared muffin cups about three-quarters full with batter.
Bake 20 to 25 minutes, or until centers are firm. Remove from oven, cool slightly out of pans and eat or store.