Ingredients
- 2 cups grated zucchini about 2 medium zucchinis
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- Prepare the Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture and set aside.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in the granulated sugar and brown sugar until well mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
- Combine Mixtures: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and chopped walnuts.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
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