Sneak in some extra veggies with these moist and fluffy zucchini muffins. Whether you're starting your day or craving a mid-afternoon snack, these muffins are sure to satisfy.
Yields 18-24 muffins
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 large eggs
1 cup canola oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
Directions:
1. Preheat the oven to 350°F. Line a cupcake pan with paper liners.
2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
3. Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini until well combined. Spoon the batter evenly into each liner, filling each all the way to the top.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20-22 minutes. Cool in the pans on a wire rack. Enjoy!
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