1 1/2 c. all-purpose flour
1/2 c. white sugar
1/2 c. brown sugar, packed
1 1/2 c. grated zucchini
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
1/3 c. applesauce, unsweetened (You can also use canola oil)
2 tsp baking powder
Cinnamon and sugar for topping (optional)
1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, sugars, salt, baking powder and cinnamon. Set aside.
2. In a different bowl, combine grates zucchini, eggs, vanilla and applesauce. You can subsitute oil for the applesauce, but I was trying to be healthy! Stir well to combine, then gently stir into flour mixture. Be careful not to overwork this - it will lead to dense muffins and no one wants those!
3. Fill lined or greased muffins tins about 3/4 full. I use a cookie scoop to do this and it works wonderfully. You can sprinkle cinnamon and sugar on for topping. Once again I ommitted this because I was trying to be healthy! Bake for 25 - 35 minutes or until golden brown.