2 c. shredded zucchini (drained on paper towel)
2 eggs
1 c. oil
1 tsp. vanilla
1 1/4 c. sugar
2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. each salt, baking soda and baking powder
1 c. chopped nuts (optional)

Beat together eggs, oil, vanilla and sugar until light. Mix flour with cinnamon, cloves, nutmeg, salt, baking soda, baking powder. Blend zucchini into egg mixture alternately with flour. Do not over blend.

Fold in nuts and spoon into greased muffin tins. Bake at 375 degrees for 20 minutes. Batter can be stored and used as needed in refrigerator up to 1 week. These also freeze well.