Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) honey or maple syrup
  • 2 large eggs
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 cup (about 130g) grated zucchini
  • ½ tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease the muffin tin or line with muffin liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk granulated sugar, honey (or maple syrup), eggs, and oil until well combined. Stir in grated zucchini and vanilla.
  4. Gradually add dry ingredients to the wet mixture, folding gently until just combined. Do not overmix; small lumps are okay.
  5. Spoon the batter into each muffin cup, filling them about ¾ full.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
  7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.