Ingredients

• 2 large eggs, preferably omega-3 eggs, beaten
• 1/3 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 3 cups grated fresh zucchini
• 2/3 cup canola oil, preferably expeller-pressed, plus more for greasing the muffin tins
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 cups unbleached all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup chopped pecans
• 1 cup golden raisins

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Instructions

1. Preheat oven to 350°F.
2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt.
3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Finally, stir in the pecans and raisins.
4. Grease a 12-cup muffin tin with canola oil. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean. (Alternatively, spoon the batter into a 8 x 5 x 3-inch loaf pan. Bake for 50 to 55 minutes or until the top of the loaf cracks and a toothpick or small knife inserted in the center of the loaf comes out clean.)
5. Transfer the pan to a wire rack to cool for about 20 minutes. Then run a small paring knife around each muffin and remove them from the muffin tin.