Zucchini Walnut Muffins

From the blog For Love of the Table

3 T. granulated sugar

1/2 T. finely grated lemon zest

170 g. (1 1/2 c.) all-purpose flour

1/2 t. salt

1/2 t. baking soda

3/4 t. baking powder

1 t. cinnamon

1/2 t. ground ginger

1/4 t. nutmeg

2 eggs

1 t. vanilla

65 g. (1/3 c.) brown sugar

100 g. (1/2 c.) granulated sugar

135 g. (2/3 c.) olive oil

200 to 225 g. finely shredded zucchini (top and tailed, but skin intact)

60 g. (1/2 c.) coarsely chopped/crumbled toasted walnuts

85 g. (1/2 c.) white chocolate chips (optional)

Combine the sugar and lemon zest; set the lemon sugar aside.

Place the next seven ingredients in a small bowl and whisk to blend. Set aside.

Place the eggs and vanilla in a large bowl and whisk to break up the eggs. Add the sugars and whisk until smooth. Add the oil while whisking constantly. Whisk until the mixture is smooth, homogenous, and thickened. Add the dry ingredients and fold in with a rubber spatula. When the dry ingredients are almost absorbed add the zucchini, walnuts & white chocolate. Continue to fold, just until blended.

Divide the batter among eight to twelve muffin cups (an ice cream scoop works well for this) that have been lined with “tulip” or standard-sized liners. You will get 12 with standard sized, 8 or 9 with tulip-style liners. Sprinkle the lemon-sugar over the batter.

Transfer to a 350° oven and bake until golden brown, springy to the touch, and a toothpick inserted in the center of one of the muffins comes out clean....about 25 to 35 minutes (depending on the size of the muffins). Let the muffins cool in the pan for five minutes before removing to a wire rack.

Serve warm or at room temperature. The muffins will keep well at room temperature (if stored air-tight) for a couple of days. Freeze them for longer storage.

Makes 8 to 12 muffins.

http://www.forloveofthetable.com/2020/08/zucchini-walnut-muffins-with-white.html

As published on forloveofthetable.com