"More Zucchini Muffins!"

When I asked Jack what he wanted for breakfast this morning, I was surprised to hear him ask for a zucchini muffin. Especially since he had just eaten the last one for breakfast the morning before. So, after some tears, we decided to make some more. While I would like to have made my grandma's recipe, my mom and I have not been able to find it. (She's still working on this.) So Paula Deen's recipe has sufficed, especially popular in our house since she uses chocolate chips instead of raisins.

Here's the recipe:

Ingredients
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup semisweet chocolate chips
OPTIONAL:
1 tablespoon orange zest
1 cup chopped pecans
Or replace the chocolate chips with 1 cup raisins


Directions
Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans OR fill 24 muffin cups with muffin papers.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes for bread or 20 minutes for muffins, or until a skewer inserted in the middle comes out clean. Remove from pans and cool. Cool before slicing.