1 ½ cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp nutmeg (optional)
Wet Ingredients
2 large eggs
½ cup granulated sugar
¼ cup brown sugar
½ cup neutral oil (vegetable or melted coconut oil)
1 tsp vanilla extract
1 ½ cups grated zucchini (lightly drained but not dry)
Optional Add-ins
½ cup chopped walnuts or pecans
¼ cup shredded coconut
2 tbsp chia seeds or ground flaxseed
Ezoic
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease with cooking spray.
Step 2: Grate the Zucchini
Use a box grater to shred unpeeled zucchini. Wrap in a clean towel and squeeze gently to remove some water, but keep it moist.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 4: Mix Wet Ingredients
In a large bowl, beat the eggs and sugars until smooth. Stir in the oil, vanilla, and grated zucchini.
Step 5: Combine & Fold
Gradually mix dry ingredients into the wet mixture until just combined. Fold in any optional add-ins, but don’t overmix.
Step 6: Bake
Divide the batter evenly into muffin cups (about ¾ full). Bake for 20–22 minutes or until a toothpick comes out clean.
Step 7: Cool & Serve
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