Melt butter and brush the cups of the muffin pan, to prevent sticking.
Whisk together the eggs, sugar, melted butter and zucchini in a large bowl.
In a separate medium-sized bowl, sift together the dry ingredients. Gradually stir the dry mixture into the wet mixture until well blended.
Add nuts and stir them into the mixture with a spoon.
Using a scoop, drop the batter into buttered muffin pans.
Bake 30 to 40 minutes, or until a toothpick comes out clean when inserted into the muffins.
EASY CLEAN UP: Use paper liners for less clean up, instead of buttering the cups. If you wanted to add in any dried fruits or chocolate chips, add them when adding in the nuts.Recipe adapted from Community Church Cookbook
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