Ingredients
- 150-170 g Grated zucchini 2 cups
- 360 g All Purpose Flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Sea salt
- ¾ cup Dark brown sugar
- ¼ cup Granulated sugar
- 2 large Eggs room temp
- 1 cup Neutral oil vegetable, canola
- 2 tsp Cinnamon
- 1 ½ tsp Cardamom
- ½ tsp Ground ginger
- ½ tsp Nutmeg
- ¼ tsp Clove
- ¼ tsp All spice
- 3 tsp Vanilla extract
Glaze
- ½ cup Confectioners' sugar sifted
- 1-2 tbsp Half and half
- ½ tsp Vanilla extract
Instructions
- Lightly grease or line muffin tins with liners. Grate zucchini into a colander and lightly sprinkle with sugar. Let sit for 20-30 minutes to release water, then put zucchini in a tea towel and squeeze out additional moisture.
- Preheat oven to 425°F
- Whisk flour, baking soda, baking powder, salt, and spices together in large bowl. Ina smaller bowl, combine oil, sugar, eggs, vanilla and zucchini until combined. Pour wet ingredients into dry, mix until just combined, do not overmix.
- Fill muffin cups ¾ full and bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for another 15-25 minutes depending on size of muffins. Toothpick inserted into center will come out clean. Remove from tins immediately and let cool on wire rack.