1½ cups grated zucchini (about two small-medium sized zucchinis)
½ tsp. salt
2 eggs
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla extract
⅓ cup canola oil
2 tsp. baking powder
Cinnamon and sugar for sprinkling on top
Instructions
Preheat oven to 375 degrees F. In a large bowl, whisk together the flours, sugars, salt, baking powder, cinnamon and nutmeg. Set aside.
In a medium bowl, combine the grated zucchini, eggs, vanilla, and oil. Stir well to combine and then gently stir into the flour mixture. Be careful not to overwork this - it will lead to dense muffins.
Fill paper-lined muffin tins about ¾ of the full with batter and then sprinkle cinnamon and sugar on each. Bake for about 25 minutes or until golden and a toothpick inserted in center of muffin comes out clean.
Notes
Source: Eat, Live, Run
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/03/zucchinimuffins.html