Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick cooking spray to ensure the muffins release easily.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, egg, and vanilla extract until the mixture is smooth and well-combined.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no large streaks of flour remain. Be careful not to overmix, as this can make the muffins tough.
- Stir in the grated zucchini and your choice of optional walnuts or chocolate chips. The moisture from the zucchini will make the batter look slightly wetter, which is exactly what you want.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 to 10 minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
- Cook Time: 37 minutes
- Diet: Vegetarian