Ingredients:

  • 1 cup All-Purpose Flour, sifted
  • ¾ cup Whole Wheat Flour
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 2 tsp Ground Cinnamon
  • ¼ tsp Freshly Grated Nutmeg
  • 2 Large Eggs, room temperature
  • ½ cup Neutral Oil (Canola or Grapeseed)
  • ¼ cup Plain, full-fat Greek Yogurt
  • 1 tsp Vanilla Extract
  • 1 ½ cups Zucchini, grated and thoroughly drained
  • ½ cup Pecans or Walnuts, chopped

Instructions:

  1. Preheat the oven to 190°C (375°F). Line the muffin tin with paper cases or grease thoroughly.
  2. Grate the zucchini using the large holes of a box grater. Place the grated zucchini onto a clean kitchen towel. Squeeze firmly to remove as much excess water as possible. Discard the liquid and set the dry zucchini aside.
  3. In a large bowl, whisk together the all-purpose flour, whole wheat flour, both sugars, baking soda, baking powder, salt, cinnamon, and nutmeg until fully combined and lump-free. Create a well in the centre.
  4. In a separate medium bowl, lightly whisk the eggs, then add the oil, Greek yogurt, and vanilla extract. Whisk until smooth and emulsified.
  5. Pour the wet mixture into the well of the dry ingredients. Using a rubber spatula, mix only until just combined. Do not overmix.
  6. Gently fold in the drained zucchini and chopped nuts. Stop mixing as soon as the zucchini is evenly distributed.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling almost to the top.
  8. Bake for 20 to 22 minutes. The muffins are done when the tops are golden brown and a skewer inserted into the centre comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.