Zucchini Muffins
Ingredients:
4 cups grated zucchini (2-3 medium zucchinis)
11 tablespoons butter, melted
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
1/4 teaspoon salt
3 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg, freshly ground
1 cup walnuts, chopped (optional)
1/4 cup turbinado sugar (optional)
Method:
Preheat the oven to 350 degrees F. Grate the zucchini using the large holes on a box grater or with the shredding disc on a food processor. Set aside. In a large bowl, mix together the sugar, eggs and vanilla. Mix in the grated zucchini and then the melted butter. In a separate bowl, stir together the flour, salt, baking soda, cinnamon and nutmeg. Add the dry ingredients to the zucchini mixture. Stir to combine.
Coat the muffin pan with non-stick spray or paper liners. Evenly distribute the muffin batter in the muffin pan. Fill to the top of each muffin cup. If desired, top the muffins with the turbinado sugar and chopped walnuts.
Bake on the middle rack of the oven for 25-30 minutes, rotating the pans 180 degrees halfway through. Bake until golden brown or a toothpick inserted in the center of a muffin comes out cleanly. Cool on a wire rack for 5 minutes, then remove from the muffin tins and cool for another 20 minutes.
Chef's Notes:
Turbinado sugar, also known as sugar in the raw, is a coarse brown sugar with a subtle molasses flavor. It adds a nice crunch to the top of the muffins. If you don't have turbinado sugar, you can substitute light brown sugar or white sugar if desired.