Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (3g) ground cinnamon
  • 1/2 teaspoon (1g) ground nutmeg
  • 1/4 teaspoon (1g) ground cloves (optional)
  • 1/2 teaspoon (3g) salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) vegetable oil
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (approximately 2 medium) grated zucchini, excess moisture squeezed out

Instructions:

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves (if using), and salt.
  3. In a separate bowl, whisk together eggs, sugar, oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Do not overmix!
  5. Fold in the grated zucchini until evenly distributed.
  6. Fill muffin cups about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.