Zucchini Muffins

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 large eggs
1 cup canola oil
2 teaspoons vanilla extract
1 ¾ cups granulated sugar
½ cup light brown sugar, packed
2 cups shredded zucchini

Grease 2 muffin pans or line with paper baking cups. Preheat oven to 325*F.

Sift dry flour, salt, soda, powder, and cinnamon into medium bowl.

Mix eggs, oil, vanilla, and sugars in a large bowl. Add dry ingredients and stir until just mixed. Fold in zucchini. Divide batter among pans.

Bake 25-32 minutes or until an inserted toothpick comes out clean. Cool for 20 minutes in the pans, then remove muffins to a wire rack to cool completely.

*Several substitutions can be made with this recipe: I’ve substituted 1 cup of the flour with plain whey protein powder to give the muffins a bit more heft for breakfast. I’ve also done half all-purpose flour and half whole wheat pastry flour with good results.

You can also substitute one half cup of applesauce for half of the oil. While I don’t think they taste *quite* as good this way, you probably won’t feel as guilty eating a muffin then.

adapted from allrecipes