Ingredients

The following ingredients have 4 Servings
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/3 cup buttermilk
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups all purpose flour
  • 2 cups shredded zucchini
  • 2/3 cup chopped walnuts, toasted first

Instruction

  • Preheat oven to 375F. Line a muffin pan with paper liners.
  • Whisk the oil, eggs, buttermilk, sugars and extract together until well combined.
  • Whisk in the cinnamon, baking powder, baking soda, and salt.
  • Fold in the flour, and after a few folds, add the zucchini and walnuts. Continue folding until everything is well incorporated, but don't over mix the batter at this point.
  • Fill muffin cups to the top (you will get 10-12 muffins depending on your pan and how full you fill your cups) and bake for about 25 minutes until a toothpick comes out without wet batter on it (moist crumbs are fine.)
  • Remove the zucchini muffins from the pan to cool on a rack, but they are really good warm from the oven!