Ingredients:

  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the vegetable oil, granulated sugar, egg, and vanilla extract until the mixture is smooth and pale.
  3. Fold in the grated zucchini using a spatula until evenly distributed.
  4. Sprinkle the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon directly on top of the wet mixture.
  5. Stir gently until just combined; stop the moment no more streaks of dry flour are visible to avoid over-mixing.
  6. Spoon the batter evenly into the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes until the tops are mahogany-colored and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.