Zucchini Muffins

Ingredients

• 2 cups grated zucchini, excess moisture squeezed out
• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 cup light brown sugar, packed
• 1/3 cup neutral oil (such as sunflower or canola)
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup chopped walnuts
• 3 tbsp honey, for drizzling

Steps

1. 1

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

2. 2

   2. In a large bowl, whisk together the eggs, brown sugar, oil, and vanilla 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.

4. 4

   4. Add the dry ingredients to the wet ingredients and stir until just combined — do not overmix — then fold in the walnuts.

5. 5

   5. Divide the batter evenly among the muffin cups, filling each about three-quarters full, and bake for 20–22 minutes until the tops are golden and a skewer inserted in the centre comes out clean.

6. 6

   6. Let the muffins cool for 10 minutes, then drizzle honey generously over the domed tops before serving.