Zucchini Muffins

Ingredients

• 2 cups shredded zucchini, excess moisture squeezed out
• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 cup vegetable oil
• 1/3 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts
• 3 tbsp honey, for drizzling

Steps

1. 1

   1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.

2. 2

   2. Whisk together the eggs, oil, both sugars, and vanilla in a large bowl until smooth, then fold in the squeezed zucchini.

3. 3

   3. In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt, then gently fold the dry ingredients into the wet mixture until just combined — do not overmix.

4. 4

   4. Fold in the walnuts, then divide the batter evenly among the muffin cups, filling each about three-quarters full.

5. 5

   5. Bake for 20–23 minutes until the tops are golden and a toothpick inserted in the center comes out clean, then let cool on a wire rack for 10 minutes.

6. 6

   6. Warm the honey slightly and drizzle it over the domed muffin tops just before serving.