Zucchini Nut Muffins

1 med. or 2 sm. zucchini
1/2 c. vegetable oil
1 1/4 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. baking soda
1 c. chopped walnuts or pecans
2 eggs
1 tsp. vanilla extract
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking powder

Shred unpeeled zucchini to measure 2 cups. Spread on paper toweling to drain for 10 minutes. Lightly blot top. Beat together eggs, oil, vanilla and sugar until light. Mix flour with cinnamon, nutmeg, cloves, salt, baking powder and baking soda. Blend zucchini into egg mixture alternately with flour mixture. Do not over blend. Fold in nuts. Spoon into lightly greased muffin cups. Bake at 375 degrees for 20 minutes or until muffins test done. Makes 18 to 24 muffins.

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