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1
Preheat the oven to 350 F. Grease 12 jumbo or 24 regular size muffin cups or spray them with non-stick cooking spray or line the cups with paper liners. Set the pan(s) aside.
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2
Place the shredded zucchini in a mesh strainer to drain; set aside while assembling the other ingredients.
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3
In a large bowl, whisk together the eggs, sugar, oil, vanilla, almond extract, food coloring and pistachio oil (if using) until well blended.
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4
Squeeze any excess moisture out of the shredded zucchini, then stir it into the egg mixture.
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5
In a medium bowl. whisk together the flour, salt, baking powder, baking soda and pudding mix. Stir in the chopped pistachios.
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6
Add the flour mixture to the egg/zucchini mixture and stir just until combined.
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7
Divide the batter between the prepared muffin cups. A medium size cookie scoop works great for this. Sprinkle the top of each muffin with raw sugar.
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8
Bake at 350 F for 25-30 minutes for the jumbo muffins, 15-20 minutes for the regular muffins, or until a toothpick inserted in the center comes out clean.
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9
Let them cool in the pans on a wire rack for 10 minutes; then remove the muffins from the pan to a wire rack to cool completely.
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10
Makes 12 jumbo muffins or 24 regular muffins.
