Whole Wheat Zucchini Muffins
These soft and delicate muffins are packed with goodness. The zucchini keeps them moist and the cinnamon give them a cozy vibe. They develop a divine outer crust while baking that makes you want to eat the whole batch all by yourself.
- 2 cups Whole white wheat flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ teaspoon Baking powder
- 2 teaspoons Cinnamon
- ¾ cup Oil light olive or safflower
- ½ cup Brown sugar
- ½ cup Cane sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups Packed shredded zucchini
Preheat oven to 400° F Butter or grease a 12 muffin cup pan (you can use paper liners but you won’t get the divine outer crust if you do, so we don't recommend it).
In a medium sized mixing bowl stir the first 5 ingredients together.
In a large mixing bowl whisk together the oil, sugars, eggs and vanilla extract. Then using a rubber spatula fold the zucchini in.
Add the dry ingredients to the wet ingredients and fold/gently stir until combined and no pockets of flour remain.
Divide the batter between the prepared muffin cups (they will be quite full). Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Allow to cool in the pan for a couple minutes. Then remove them from the pan and place on a wire rack to cool.
Serve warm or store in a container with a lid at room temperature. Will stay good for a couple days.