Recipe from Two Peas and Their Pod
My zucchini muffin recipe is packed with flavor and topped with a crispy sugary, sweet top. This is the MOST delicious way to use up that summer zucchini crop!
Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg. Set aside.
In a large bowl, whisk together the melted butter, oil, sugars, eggs, and vanilla until smooth. Stir in the zucchini.
Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar. Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.
Calories: 225kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 181mg | Potassium: 124mg | Fiber: 1g | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 3.7mg | Calcium: 33mg | Iron: 1.3mg