Preheat oven to 375°F.
In a large mixing bowl, mix together the vegetable oil, sugar, eggs and lemon zest.
Add zucchini, flour, baking powder, baking soda and salt. Mix to combine thoroughly, but do not overmix. Fold in the chopped walnuts.
Lightly grease muffin pan. Divide mixture between the cups, filling two-thirds up each cup.
Bake at 375°F for 25 minutes or until golden brown.
Contributor: Eric Simon
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