This is a moist, flavorful muffin that doesn't scream "Zucchini" at first bite. Although you'll find flecks of green if you're looking for it, the zucchini stays out of sight (and out of mind).
My daughter, Aryn, suggested an idea for baking the entire batch at once (instead of having to wait to empty your muffin tin and then refill). By using canning lids (regular size for small muffins, and wide-mouth for mega muffins) and cupcake papers - you can use a baking sheet to line up 2-3 times that amount. The lids keep the cupcake papers from sagging and spreading out, even when filled. And no muffin tins to wash out.
These turned out wonderful just as they are - but they would also be great with a thin layer of frosting, or even a drizzle of powdered sugar glaze to "dress them up" a bit. Great warm from the oven, and even more moist when they stand overnight. These take a long time to "dry out" if you choose to leave them on your counter at room temperature. They last a few days without covering (depending on your climate).
1 cup oil (canola or vegetable)
1-2/3 cup sugar
1/3 cup brown sugar
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
3 tsp (1 Tbs) cinnamon
1 tsp salt
1/2 cup walnuts, chopped (optional)
Beat eggs till light. Add sugar and oil. Add a bit of vanilla if desired.
Add flour, baking soda, baking powder, salt, and cinnamon (It's helpful to sift together first, or mix in a bowl before adding). Stir into egg/sugar/oil mixture - batter will be thick.
Stir in the zucchini (and nuts, if desired) by hand (using your mixer for this step isn't a good idea). Make sure it is well combined.
Using an ice cream or cookie scoop, portion batter into cupcake/muffin liners on a baking sheet (see photo for how to use canning jar lids to hold papers).
Bake at 325° - 350° (depending on your oven) for about 20 minutes. Lightly touch top of muffins to test for doneness - the muffin should spring back if done.
Serve warm or cold for breakfast, snacks, etc...
Recipe found on food.com