Zucchini muffins (serves 12)

INGREDIENTS

  • 1/2 cup vegetable oil

  • 3/4 cup packed brown sugar

  • 1/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 teaspoons cinnamon

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 1/2cups all-purpose flour

  • 1 1/2cups shredded zucchini

  • 1 cup mix-ins (ex: chocolate chips, raisins, etc.) optional

INSTRUCTIONS

  • Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.

  • Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.

  • Mix in cinnamon, baking soda, baking powder and salt.

  • Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini. Stir in mix-ins if using.

  • Pour batter into prepared pan. Bake 15-25 minutes or until a toothpick comes out clean.

  • Cool slightly before removing from pan.