Zucchini Muffins

Step 1 · Prep

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

Step 2 · Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

• 2 cupsAll-purpose Flour
• 1 tspBaking Soda
• ½ tspBaking Powder
• 1 tspCinnamon
• ½ tspSalt

Step 3 · Mix the Wet Ingredients

In a second bowl, whisk the eggs, sugar, oil, and vanilla until smooth. Stir in the grated zucchini.

• ×2Eggs
• 1 tspVanilla Extract
• 2 cupsZucchini, grated (about 2 medium), lightly squeezed

Step 4 · Combine

Pour the wet mixture into the dry and fold together until just combined — a few streaks of flour are fine. Fold in the walnuts, if using.

• 2 cupsAll-purpose Flour
• ½ cupWalnuts, chopped

Step 5 · Bake

Divide the batter among the muffin cups. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.

Step 6 · Cool

Cool in the tin for 5 minutes, then transfer to a rack to cool completely.