Preheat oven to 350°F. Line a 12-cup standard muffin pan with paper liners or spray with nonstick baking spray.
In a large bowl, use a whisk to sift together flour, sugar, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
In a separate medium bowl whisk together melted butter, vanilla extract and eggs. Mix the wet ingredients into the flour mixture stirring by hand until fully moistened.
Fold in the zucchini and nuts until evenly distributed. Use an ice cream scoop to divide the batter evenly filling the muffin cups about 3/4 full.
Bake for 22-25 minutes or until a toothpick inserted into the center comes back clean
Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.
Toasted Nuts - You can toast the nuts prior to adding them to the batter. To do so, spread on a sheet pan in a single layer. Toast in a 350°F oven for 6-8 minutes, then cool completely before adding to the batter. This can be done up to 2 days in advance.
Notes
Cupcake Liners - You don’t have to use liners in the muffin tin, if you prefer to bake these muffins without them. If you don’t use liners, just spray the muffin cups with nonstick baking spray or cooking spray for easy release.
Flour - You could replace 1/2 of the all purpose flour with whole-wheat flour.
Sugar - You could replace 1/2 of the granulated sugar with light brown sugar.
Butter - You can use the same amount of vegetable oil in place of melted butter.
Fruit - You could add blueberries or raspberries to the batter for a fruity twist. 1 cup of whole berries will do.
Citrus - You could add 1-2 tablespoons of fresh lemon zest to the batter for a burst of lemon flavor.
Peeling the Zucchini - Do you have to peel zucchini for zucchini bread or zucchini muffins? I don’t peel the zucchini for this recipe. You can, if you prefer.
Nuts - You can omit the walnuts with no other adjustments necessary or replace them with pecans or another variety of nuts. You could also replace the nuts with chocolate chips.