Zucchini Muffins

Preheat your oven to 350°F. Line your muffin tin with liners or parchment paper squares

In a small bowl combine the walnuts, citrus zest, and diced ginger. Separate approximately ¼ cup and set aside.

In a mixer, cream the butter and sugars. Add the eggs one at a time, scraping down the sides of the bowl as you go. Add the vanilla extract and slowly add the grated zucchini.

Separately combine the flour, flax seed, baking soda, baking powder, and spices. Slowly add these to the wet ingredients on a low speed. Remove the bowl from your mixer and stir in the walnut-ginger mixture.

Fill your muffin tins. The mix will look wet, but it is supposed to. Sprinkle the reserved walnut-ginger mixture on top. Bake for about 45 minutes and as soon as your fingers (or tongs) can handle it, pull the muffins from the tin to finish cooling. This will keep them from getting that slick skin common in quick breads.