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.