Ruth Ann's award-winning lemon zucchini muffins

- This recipe comes courtesy of Ruth Ann Jirasek. Her recipe for lemon zucchini muffins has taken the blue ribbon at the Michigan State Fair three years in a row.

3 ½ cups flour
¾ t baking powder
1 ½ t baking soda
1 ½ t salt
2 T grated lemon peel
2 cups sugar
1 cup corn oil
1 t vanilla
4 eggs
2 cups grated zucchini

Mix flour, baking powder, soda and salt in a bowl, set aside. In large mixing bowl, beat sugar, oil and vanilla thoroughly. Beat in eggs one at a time. Add lemon. Stir in flour alternatively with zucchini. Fill 2 bread pans ½ full., or if you are making muffins, fill 12 cups ½ full. Bake at 350 for 45 minutes to an hour. Cool on racks. 

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