Instructions

• Preheat the oven to 375°F. Line a muffin pan with paper liners and set aside.
• In a large bowl, whisk together the 2 eggs, 1 cup sugar, 1/2 cup oil, and 1 tablespoon vanilla extract until combined and smooth.
• In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves (if using).
• Add the dry ingredients to the wet ingredients and stir gently with a spatula or wooden spoon just until no large streaks of flour remain; do not overmix.
• Fold the 2 cups grated zucchini into the batter until evenly distributed.
• Using an ice cream scoop or spoon, divide the batter among the prepared muffin liners, filling each about 3/4 full.
• Bake in the preheated 375°F oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
• Remove the pan from the oven and let the muffins cool in the pan for 5–10 minutes, then transfer the muffins to a wire rack to cool completely before serving.