Zucchini Bread Muffins

Instructions

1. Step 1

   Heat the oven to 180°C. Line a 12-cup muffin tin with muffin liners.

   Cookware: muffin tin, Paper muffin liners

2. Step 2

   Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a medium mixing bowl.

   Ingredients used: 190.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 5.0 gr Baking Soda, 3.0 gr Fine Salt, 4.0 gr Ground Cinnamon, 1.0 gr Ground Nutmeg

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Whisk the eggs and sugar in a large mixing bowl until smooth and slightly lightened.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Egg, 150.0 gr Granulated Sugar

   Cookware: Large Mixing Bowl, whisk

4. Step 4

   Whisk the vegetable oil and vanilla extract into the egg mixture until evenly combined.

   Ingredients used: 5.0 ml Vanilla Extract, 120.0 ml Vegetable Oil

   Cookware: Large Mixing Bowl, whisk

5. Step 5

   Coarsely grate the zucchini, then fold it into the wet mixture.

   Ingredients used: 200.0 gr Zucchini

   Cookware: Box Grater, Large Mixing Bowl, spatula

6. Step 6

   Add the prepared dry mixture to the wet mixture and fold just until no dry streaks remain.

   Cookware: Large Mixing Bowl, Medium mixing bowl, spatula

7. Step 7

   Fold the chopped walnuts through the batter.

   Ingredients used: 60.0 gr Walnut

   Cookware: Large Mixing Bowl, spatula

8. Step 8

   Divide the batter evenly among the 12 lined cups. Bake at 180°C until the tops spring back lightly and a tester inserted in the center comes out clean, 18–22 minutes.

   Timer: 20 min (fixed)

   Cookware: muffin tin, Paper muffin liners

9. Step 9

   Cool the muffins in the tin for 5 minutes, then transfer them to a cooling rack for at least 5 minutes before serving.

   Timer: 10 min (fixed)

   Cookware: cooling rack, muffin tin