Zucchini Muffins

Recipe by Catherine Pla

Makes 12 muffins

Zucchini Muffins

Moist and delicious, these are a quick and easy treat. The sparking sugar adds crunch and sweetness.

• ¼ t kosher salt

• 1 t ground cinnamon

• ¼ t ground nutmeg

• 1 t baking powder

• ½ t baking soda

• 1 ⅔ c all-purpose flour

• ½ c melted coconut oil

• ½ c granulated sugar

• ⅓ c packed light brown sugar

• 2 eggs, at room temperature

• 2 t vanilla

• 1 ¾ c shredded zucchini

• Sparkling sugar

Grease a 12-count muffin pan or line with cupcake papers and set aside. Preheat the oven to 375.

Add salt, cinnamon, nutmeg, baking powder, and baking soda to the flour in a large bowl and stir to combine. Set aside.

In a medium bowl, whisk the oil, sugars, eggs, and vanilla together. Fold in the shredded zucchini. Add dry ingredients to the zucchini mixture and fold to combine. Spoon batter into liners, filling to the top, and sprinkle with sparkling sugar.

Bake for about 18 minutes, until a cake tester comes out clean.