Orange Zucchini Muffins

I don't know what more we can say about zucchini that hasn't already been said. What can we say? We're in the love with zucchini! WE LOOOOOVE ZUCCHINI! And because we love it, we've added it to another great recipe - a muffin one no less.

These muffins are moist and tasty and children LOVE them!

Orange Zucchini Muffins

One Cup Shredded Zucchini
Salt
2 Eggs
3/4 Cup Sugar (could replace 1/4 cup with Sucanat)
1/2 Cup Oil
(we like canola, safflower, coconut, or butter)
2 Tablespoons Orange Juice Concentrate
One Tablespoon Vanilla
1- 1/4 Cup Flour
One Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
One Teaspoon Nutmeg
1/2 Teaspoon Cinnamon

One Tablespoon Sugar mixed w/1 Teaspoon Nutmeg

Place zucchini in a colander and set over the sink. Sprinkle with one tablespoon salt, mix with your fingers, and let stand for 3o minutes. The salt will help pull the moisture out of the zucchini. Gently squeeze the zucchini to release all of the moisture and pat dry with a paper towel.

Preheat oven to 350 degrees. Grease 12 regular-size muffin tin wells. Beat eggs in a mixing bowl until lemon-colored. Add sugar, oil, orange juice, zest, and vanilla. Beat until thick and smooth.

In a separate bowl, combine flour, baking soda, 1/2 teaspoon salt, nutmeg, and cinnamon. Fold dry mixture into the egg mixture, stirring just until well-blended. Fold in drained zucchini.

Spoon batter into prepared muffin tins, filling about 3/4 full, and sprinkle with sugar-nutmeg mixture. Bake about 20-25 minutes, or until a toothpick inserted in the center tests clean. Cool for 3 minutes before turning out.

**Can also be made as a loaf of bread**