Updated Mar 26, 2018Chatelaine
- PREHEAT oven to 350F. Spray a 12-cup muffin pan with oil or line with paper liners.
- PLACE zucchini in a colander in the sink. Squeeze with both hands, removing as much liquid as possible.
- WHISK flour, baking powder, baking soda, cinnamon and salt in a bowl. Whisk eggs, oil and yogurt in a large bowl. Whisk in sugar, then stir in zucchini. Add flour mixture in 2 parts until just combined.
- BAKE until a tester inserted in centre comes out clean, 25 to 30 min. Let cool in pan for 10 min. Transfer muffins to a rack and let cool completely.
Kitchen Tip: Stir in a pinch of freshly grated nutmeg or ground cloves for a hint of warm spice in your zucchini muffins.
NutritionCalories 246, Protein 5 g, Carbohydrates 34 g, Fat 11 g, Fibre 1 g, Sodium 368 mg. Good source of folate
Chatelaine Quickies: How to make zucchini-feta cakes