Late Summer Zucchini Muffins

Late Summer Zucchini Muffins

Makes 16
1.5 cups all purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1.5 cups grated zucchini (about two small-medium sized zucc’s)
1/2 tsp salt
2 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract (or, vanilla paste)
1/3 cup canola oil
2 tsp baking powder
Cinnamon and sugar for topping

• Preheat the oven to 375. In a large bowl, whisk together the flour, sugars, salt, baking powder, cinnamon and nutmeg. Set aside.
• In a medium sized bowl, combine the grated zucchini, eggs, vanilla and oil. Stir well to combine and then gently stir into the flour mixture. Be careful not to overwork this—it will lead to dense muffins!
• Fill lined muffin tins about 3/4th of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden.