Ingredients:

  • 2 Large Eggs, room temperature
  • ½ cup (100 g) Granulated Sugar
  • ½ cup (100 g) Light Brown Sugar, packed
  • ½ cup (120 ml) Neutral Oil (e.g., Vegetable, Canola) or melted unsalted butter
  • ½ cup (120 ml) Plain Greek Yogurt or Buttermilk
  • 1 tsp (5 ml) Vanilla Extract
  • 1 ¾ cups (210 g) All-Purpose (Plain) Flour, sifted
  • 1 tsp (5 g) Baking Soda (Bicarbonate of Soda)
  • 1 tsp (5 g) Baking Powder
  • 1 tsp (5 g) Ground Cinnamon
  • ½ tsp (2.5 g) Ground Nutmeg
  • ½ tsp (3 g) Fine Sea Salt
  • 1 ½ cups (Approx. 180 g) Zucchini (Courgette), grated and squeezed dry
  • ½ cup (60 g) Chopped Walnuts or Pecans (optional)

Instructions:

  1. Preheat the oven to 200°C / 400°F (180°C / 350°F fan). Line a 12-cup muffin tin with paper liners.
  2. Grate the zucchini using the large holes of a box grater. Place the grated zucchini into a clean kitchen towel or cheesecloth and twist tightly over the sink to squeeze out as much liquid as possible. Set the dry zucchini aside.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Ensure the spices and leaveners are evenly distributed.
  4. In a large bowl, whisk the oil, both sugars, and vanilla extract until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the yogurt or buttermilk.
  5. Pour the dry mixture into the wet mixture. Use a rubber spatula to fold the ingredients together gently until just combined. Do not overmix; a few streaks of flour remaining are acceptable.
  6. Gently fold in the squeezed zucchini and the chopped nuts (if using).
  7. Divide the batter evenly among the 12 lined muffin cups. They should be nearly full.
  8. Place the tin into the preheated 200°C / 400°F oven for 5 minutes. Without opening the oven door, immediately reduce the temperature to 180°C / 350°F (160°C / 325°F fan).
  9. Bake for an additional 17–20 minutes, or until a skewer inserted into the center of a Zucchini Muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.