Ingredients:

  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 1/2 cup Neutral Oil (e.g., Canola, Grapeseed)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 3/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt
  • 1 1/2 cups Zucchini/Courgette, grated and firmly squeezed of excess water (approx. 180 g)
  • 1/2 cup Pecans, chopped (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly. Grate the zucchini using the large holes of a box grater. Place the grated zucchini into a clean kitchen towel and twist tightly over the sink to squeeze out as much excess liquid as possible. Set aside.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, and neutral oil until well combined and smooth. Whisk in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
  3. In a separate, medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Whisk vigorously for 30 seconds to ensure the leaveners and spices are evenly distributed.
  4. Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold the ingredients together just until most of the flour streaks disappear (about 10–15 folds). Do not overmix; lumps are acceptable.
  5. Gently fold in the squeezed zucchini and chopped pecans (if using). Mix only until they are evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 muffin cups, filling the cups about 3/4 full. Bake for 20–22 minutes, or until a skewer inserted into the center of a muffin comes out clean.
  7. Let the muffins rest in the tin for 5 minutes before transferring them to a wire rack to cool completely.