Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners.

In a large bowl place the 2 cups all purpose flour, one cup white whole wheat flour, the two teaspoons of baking soda, the salt and all the spices. Whisk the dry ingredients together until they are well mixed. Set aside.

Melt the 2/3 cup butter in a small saucepan on medium heat and then set aside to cool.

Carefully wash, dry and then grate a medium zucchini using the large holes of a box grater. Measure out about 3 cups of grated zucchini into a small bowl. Set aside.

In another large bowl, crack the two eggs and beat them slightly with a whisk. Add the white sugar and brown sugar to the eggs and whisk the sugar into the egg mixture. With a wooden spoon, stir in the grated zucchini and melted butter into the egg, sugar mixture. These are the wet ingredients.

Add the dry ingredients slowly to the wet ingredients. Stir them all together using a big wooden spoon. Don't overstir. About twenty five stirs around the bowl should incorporate all the ingredients nicely but not cause overmixing.

Bring over the muffin tin lined with paper cup liners. Using an ice cream scoop, place one nice sized scoop of batter into each paper cup liner making sure the batter comes up to the top of each liner.

When all the batter has been scooped into the liners place the muffin pan on a counter to rest and set your timer for five to eight minutes. Letting the batter sit for these minutes results in a higher crown on the tops of the muffins. I tried this secret and it worked. These are the highest, fluffiest muffins ever.

Bake the muffins for 25 to 30 minutes. After 25 minutes I tested my muffins with a long wooden pick and it came out clean, but was very faintly moist at the bottom of the pick. I took them out because I hate overbaked dry muffins. I was right to take them out. The muffins were just right - moist and fluffy with a crusty, golden-brown, risen crown on top. Gorgeous.

Remove the muffin pan from the oven and place on a rack to cool for five minutes. Then remove the muffins from the muffin pan and place them on a rack to finish cooling. Serve them now or freeze them on a rack in the freezer for 30 minutes. Then place in a zip locked plastic bag and place in the freezer where they should keep well for two months.

Serve them with more freshly churned butter from Maine (I found Kate's butter and I love it and this isn't even an ad) and seedless raspberry jam. I adore Trappist's seedless raspberry and when it is not on my store shelf I am very annoyed.

Try these muffins and see that zucchini is a fabulous addition to muffin batter, making muffins that are moist and delicious.