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4 eggs
1 1/2 c. sugar
1 tbsp. vanilla
1/2 c. vegetable oil
2 c. zucchini, grated
1 tsp. plus a pinch of cinnamon
1 tbsp. baking soda
1 tsp. salt
1/2 c. nuts (optional)

Beat nuts until frothy. Add sugar, vanilla and oil, beat until lemon colored and thick. Stir in zucchini, flour, cinnamon, soda and salt. Beat for 5 minutes. Fold in nuts, pour into greased and floured muffin tins or paper muffin cups. Bake at 350 degrees for 20-25 minutes. Batter may be made up and kept for up to 3 days. Color will darken as time passes.

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