Zucchini Muffins.

Honestly. The best muffins I ever made! They are so moist and soft with a wondrous taste and you can’t even taste the zucchini. I guess you’d need to put in a bit more for that. Really, the best way to use some surplus zucchini! I’m in love.

Recipe from Sally’s Baking Addiction.


Brown Sugar Oat Streusel
2/3 cups (60g) old-fashioned or quick oats
1/2 cup (100g) light or dark brown sugar
2 Tablespoons (16g) all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, cold

Zucchini Muffins
1 large egg, beaten
1/2 cup (100g) light or dark brown sugar
1/2 cup (100g) granulated sugar
1/2 cup (120ml) vegetable oil*
1 cup grated zucchini (about 1 large)
2 teaspoons vanilla extract
1 and 1/2 cups (190g) all-purpose flour (careful not to overmeasure)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup (135g) semi-sweet chocolate chips

For the rest, head over to Sally’s. She can explain it better anyhow. 🙂









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