Mini Zucchini Pecan Muffins

1. Preheat oven to 350F. Brush a mini cupcake pan with melted, unsalted butter. Set aside
2. In a medium bowl, whisk flour, baking powder, salt, cinnamon, and ginger.
3. In another bowl, whisk oil, sugar, eggs, and vanilla; mix to blend. (I used an electric mixer out of ease.)
4. Add flour mixture to the creamed mixture a little at a time, mixing as you add.
5. Fold in the zucchini and pecans.
6. Fill the mini cupcake pan, filling each hole a little more than 1/2 way full. Bake 10-15 minutes.
7. Cool completely on wire racks. Enjoy them plain or add a little cream cheese frosting to the tops!