Zucchini Nut Muffins

1 cup whole wheat flour
2 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1 tsp nutmeg
2 eggs
3/4 cup vegetable oil
1/2 cup buttermilk
2 cups sugar
3 tsp vanilla
2 cups zucchini, minced in a food processor or grated*
1 cup walnuts, finely chopped
* If you wish to "hide" the zucchini in the muffin, try peeling before mincing.

Preheat the oven to 350 deg F. Line a muffin pan with papers.
Sift together in a medium size bowl, flours, salt, soda, powder, cinnamon and nutmeg.
In a mixing bowl beat together eggs, oil buttermilk sugar and vanilla. Add dry ingredients and mix well. Add zucchini and walnuts, stir until combined.
Fill muffin papers about 2/3 full. Cook until golden around the edges, about 20 minutes. Makes 2 dozen.

These muffins are delicious served warm. If you want a healthier version you can try replacing the oil for a mixture of applesauce and ground flax. I also think the sugar can be could be cut to almost half and replaced with agave nectar... if you have it.