Ingredients:

  • 1 cup neutral oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 12 cup muffin tin or use paper liners. Note: Proper greasing prevents sticking.
  2. Grate zucchini using medium holes. If it's very watery, give it a light squeeze with a paper towel. Note: Don't dry it completely.
  3. Whisk oil, sugar, eggs, vanilla, and sour cream in a large bowl until smooth.
  4. Fold the grated zucchini into the wet mixture until evenly spread.
  5. Sift flour, baking soda, cinnamon, and salt directly into the bowl.
  6. Gently fold ingredients with a spatula until no white flour streaks remain. Note: Stop immediately to avoid tough muffins.
  7. Divide batter among the 12 cups, filling them 3/4 full.
  8. Bake for 22-25 minutes until the tops are mahogany colored and a toothpick comes out clean.
  9. Cool in the pan for 5 minutes before moving to a wire rack.