zucchini muffins

ingredients

• 1 ¾ cup all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ cup vegetable oil

• ½ cup granulated sugar

• ⅓ cup packed brown sugar

• 2 large eggs (room temp.)

• 2 tsp vanilla extract

• 2 tbsp milk (or alternative milk)

• 1 ¾ cups shredded zucchini (unpeeled)

instructions

1. Preheat oven to 425°F (220°C). Grease your muffin pan or use muffin liners.

2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. 

3. In a separate bowl, mix oil, sugar, brown sugar, eggs, vanilla extract, and milk. Add shredded zucchini. 

4. Pour the wet ingredients into the dry ingredients and fold together with a spatula until combined. Don't over-mix.

5. Spoon batter into muffin pan.

6. Bake for 5 minutes at 425°F (220°C).

7. Reduce heat to 350°F (175°C) and continue baking for another 15–17 minutes.

8. Let cool in pan before loosening with chopsticks and twisting out of pan (if baking without paper liners).