Zucchini Muffins

Preheat oven to 350 F. Line 2 dozen standard size muffin cups with paper liners.

In a large bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg.

In another bowl, mix together the sugar, lemon zest, and orange zest. Whisk in the eggs, melted butter, oil, orange juice, and vanilla. Stir in the zucchini.

Add the wet ingredients to the dry ingredients, along with the sliced almonds. Stir until just combined.

Fill baking cups 3/4 full and bake for 18-22 minutes.

Serve with butter and jam if desired.