This is an easy nutritious recipe which uses up some of that zucchini harvest.

3 c. flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. baking powder
2 c. sugar
2 c. zucchini, unpeeled and finely shredded
2 eggs
1/2 c. cooking oil
1/2 tsp. lemon peel, shredded

Stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder. In a separate bowl, beat together sugar, zucchini and eggs. Add oil and lemon peel to wet mixture and mix well. Stir in flour mixture. Fill greased or paper-lined muffin cups 3/4 full.

Bake at 350°F for 20 to 25 minutes.

Makes 2 to 2-1/2 dozen muffins.