Zucchini Nut Muffins

Zucchini Nut Muffins YIELD 24 muffins 3 eggs 1 cup oil 1 2⁄3 cups sugar 1⁄3 cup brown sugar 2 cups zucchini, grated 3 cups flour, sifted 1 teaspoon baking soda 1⁄4 teaspoon baking powder 3 teaspoons cinnamon 1 teaspoon salt 1⁄2 cup walnuts, chopped Beat the eggs until they are light and foamy. Add the sugar, oil and zucchini. Blend well with a spoon. Mix the dry ingredients and add to the egg mixture; blend well. Add the nuts, and spoon into greased muffin tins. Bake at 325°F for 20 minutes.