the smell and texture of zucchini muffins hold a lot of nostalgia for me. i have them most firmly associated with the highland park cafeteria in dallas, and i think i must've been pretty young when i had my first one...they taste like warm, comfortable memories!
i used zucchini from the farmer's market, 3 silkie eggs and unbleached all-purpose flour. i have found that the latter is slightly more expensive, but seems healthier and ...heartier? than the more processed regular bleached flour. it says it is all-natural and has lots of fiber, and isn't especially different-textured. so i'll take it!
so, preheat the oven to 400. lightly grease a muffin pan. grate 2 cups of zucchini, skin and all, on a regular box-style grater. it appears that one medium zucchini equals just about 2 cups, which surprised me! put the grated zucchini on paper or dish towels and squeeeeeeeeeze out all the moisture. (don't be obsessive though.) set aside.
whisk 2 cups of flour, 1 tsp. baking powder, 1 tsp baking soda, pinch salt (sea preferable) and hefty pinch cinnamon in a small bowl or large measuring cup.
in a bigger bowl, dump 1/2 cup vegetable oil, followed by 1/2 cup white and 1/2 cup brown sugar (or whatever kind of sugar/combination...i love brown sugar). cream until fluffy. add eggs, one by one, with a solid beating in between each. add a teaspoonish (or capfulish) of vanilla extract. mix it all up well!
introduce the flour mixture to the sugar mixture one third at a time, stirring quickly and not too much. lumps are ok! fold in your tasty zucchini shreds. (this is a good time to 'quality assurance check' the batter, if you're a batter fan, like yours truly.)
fill the muffin pan's muffin cups about 3/4 full, a generous glop in each one. pop in the oven and bake for about 12 minutes. trust your schnazz to tell you when they are done--you can tell by the smell! (and when something stuck in one of 'em comes out clean...)
cool for about 5-10 minutes in the pan, and then de-muffincup the muffins and devour. extra decadent is a little soft butter spread on a sliced muffin half. and see those tasty green zucchini bits? you're totally eating vegetables, right?? MMMMMMMM. (they will keep for 1-2 days, maybe a bit longer in the fridge.)