Zucchini Muffins

Our CSA has been churning out produce like crazy lately. It's hit full stride and I'm both overjoyed and a little overwhelmed. We've gotten tons of carrots, garlic, green beans, cucumbers, lettuce, sweet corn and now, that perennial summer veg, the zucchini. After receiving 2 last week and 2 this week, I decided something had to be done. That something was muffins.

Zucchini Muffins
(350* 20-25 mins. Makes 24
or 50-60 mins. and 2 loaves))

3 eggs
1/2 cup olive oil
1/2 cup butter, melted
1 3/4 cups sugar
2 cups grated zucchini
2 tsp. vanilla
3 cups flour (I used 1 1/2 whole wheat and 1 1/2 all purpose)
1 tsp. (heaping) cinnamon
1/8 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/2 cup chopped pecans
1 cup chocolate chips, raisins, dried fruit or combination thereof

Preheat the oven to 350 and line 24 muffin cups with liners or grease and flour 2 5 x 9 in. loaf pans. Whisk together the eggs, oil, butter and sugar then add the zucchini and vanilla. In a separate bowl, combine all the remaining dry ingredients. Add the wet to the dry and stir just until moist. Fill the muffin cups/loaf pans evenly and bake until a toothpick inserted in the center comes out clean. Allow to cool in the pan for several minutes and then place on a wire rack to cool.