Zucchini Muffins

• 1 cup vegetable oil

• 2 cups Granulated sugar

• 3 large eggs

• 2 cups shredded zucchini

• 3 cups all-purpose flour

• 0 teaspoon baking powder

• 2 teaspoon baking soda

• 1 teaspoon salt

• 1 cup chopped walnuts

1. Preheat oven to 350 degrees. Lightly grease three 8-cup muffin tins. 2. Using hand or stand mixer, beat oil, sugar and eggs on medium-high speed for 2 to 3 minutes. Add zucchini, flour, baking powder, baking soda and salt. Reduce speed and mix until just combined. Fold in nuts, if using. Fill prepared muffin cups about three-quarters full with batter. 3. Bake 20 to 25 minutes, or until centers are firm. Remove from oven, cool slightly out of pans and eat or store. 4. This recipe yields 24 muffins. 5. Per Serving: 210 Cal";@ 3g Prot";@ 10g Total Fat (1 Sat. Fat)";@ 29g Carb.";@ 25mg Chol";@ 220mg Sod.";@ 0g Fiber. Per Serving (excluding unknown items): 243 Calories";@ 13g Fat (46.3% calories from fat)";@ 4g Protein";@ 30g Carbohydrate";@ 1g Dietary Fiber";@ 23mg Cholesterol";@ 212mg Sodium. Exchanges: 1 Grain(Starch)";@ 1/2 Lean Meat";@ 0 Vegetable";@ 2 1/2 Fat";@ 1 Other Carbohydrates.