Ingredients:

  • 2 ½ cups (300g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) ground cinnamon
  • ½ tsp (2.5g) ground nutmeg
  • ½ tsp (2.5g) salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (200g) grated zucchini, excess moisture squeezed out
  • ½ cup (75g) chopped walnuts or pecans (optional)
  • ½ cup (75g) chocolate chips (semi-sweet or dark) (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, granulated sugar, and brown sugar.
  3. In a separate medium bowl, whisk together oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Gently fold in the grated zucchini and any desired mix-ins (nuts, chocolate chips).
  6. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your zucchini bread muffins!