Zucchini Spice Muffins

I had some zucchini leftover from the squash casserole and my brother saw these in Family Fun magazine and wanted me to make them. They were delicious! The crystallized ginger, zest, and other spices gave them a nice kick. Very, very worth it!
Zucchini Spice Muffins adapted from Family Fun Magazine
1 2/3 cups flour
1/2 cup sugar

1/3 cup wheat germ, toasted
1/4 cup crystallized ginger, finely chopped
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
2 teaspoons finely grated lemon zest
2 large eggs
1/3 cup canola oil
1/2 cup skim milk
1 teaspoon vanilla
1 1/4 cups finely grated unpeeled zucchini

Step 1 Move the oven rack to the center of the oven. Heat the oven to 375 degrees. Prepare a 12-cup muffin pan by either greasing 10 of the cups well or inserting 10 paper or foil cup liners. (For smaller muffins, use all 12 cups.) Set the pan aside.

Step 2 Combine the flour and sugar in a large mixing bowl. Add the wheat germ, crystallized ginger, baking powder, salt, ground ginger, cinnamon, and grated zest. Whisk the dry ingredients together.

Step 3 Crack the eggs into a medium-size mixing bowl. Add the oil, milk, and vanilla, and whisk the mixture until it is well blended. Stir in the grated zucchini, making sure the zucchini pieces aren't clumped together.

Step 4 Make a well in the dry ingredients and pour in the liquid mixture. Stir the ingredients with a wooden spoon, but do not overmix the batter.

Step 5 Spoon the batter into each prepared muffin cup until it nearly reaches the top. Bake the muffins until the tops are golden brown and springy to the touch, about 20 to 23 minutes.

Step 6 Transfer the pan to a cooling rack and let the muffins cool for at least 5 minutes before serving. If you're not going to eat the muffins right away, remove them from the pan and let them cool completely before storing them. Leftovers should be placed in freezer bags and refrigerated for up to a week, or frozen for up to four weeks.