Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 1 cup (225g) grated zucchini, loosely packed
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 12-cup standard muffin tin or line with paper liners. Grate zucchini using the large holes of a box grater; ensure it is not dripping wet, but do not squeeze out the water.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until no clumps remain.
  3. In a large bowl, whisk the eggs and vegetable oil until smooth. Fold in the vanilla extract and the grated zucchini.
  4. Pour the dry ingredients into the wet mixture. Using a spatula, fold gently until just combined; do not overmix.
  5. Scoop batter into the muffin tin, filling each cup about 3/4 full. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.