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Ingredients
Scale
- 2 cups all-purpose flour or white whole wheat flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable, or grapeseed oil
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 cups grated zucchini
- 2 tablespoons turbinado sugar, for sprinkling on muffins
Instructions
- Preheat oven to 375°F (190°C) and line muffin tin with paper liners.
- In a medium bowl, whisk together dry ingredients.
- In a large bowl, whisk together wet ingredients until smooth.
- Gently stir in grated zucchini into the wet mixture.
- Combine dry ingredients with wet ingredients until just mixed.
- Divide batter into muffin cups and sprinkle with turbinado sugar.
- Bake for 18 to 23 minutes until golden brown and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Drain the zucchini well to prevent excess moisture.
Use room temperature eggs for better mixing.
Do not skip the turbinado sugar for a crisp topping.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 160
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
- Cholesterol: 40