Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon sea salt
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup (100g) granulated sugar
  • 0.5 cup (100g) brown sugar, packed
  • 0.5 cup (109g) neutral vegetable oil
  • 0.5 cup (115g) full-fat sour cream
  • 1 large egg, room temperature (50g)
  • 1 teaspoon pure vanilla extract
  • 1.5 cups (225g) grated zucchini, unpeeled and unsqueezed

Instructions:

  1. Preheat and Prep: Set your oven to 218°C and line your tin with paper liners. Grate the zucchini using the medium holes, keeping every drop of juice and all the green skin. Note: The skin contains most of the nutrients and provides a beautiful color contrast.
  2. Whisk Dry Ingredients: In a large bowl, combine the flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg. Whisk until the mixture is a uniform pale brown and no clumps remain.
  3. Blend Wet Ingredients: In a separate medium bowl, whisk the granulated sugar, brown sugar, oil, sour cream, egg, and vanilla. Whisk until the mixture is pale, smooth, and slightly thickened.
  4. Incorporate the Zucchini: Gently stir the grated zucchini and its juices into the wet mixture. Note: This ensures the zucchini is evenly distributed before it meets the flour.
  5. The Gentle Marriage: Pour the wet mixture into the dry ingredients. Using your silicone spatula, fold the two together just until the white streaks of flour disappear.
  6. Optional Add ins: If you are adding walnuts or chocolate chips, fold them in during the final two or three strokes of the spatula.
  7. Fill the Tin: Divide the batter evenly among the 12 cups. They should be nearly full to ensure a high rise.
  8. The Initial Blast: Place the tin in the center rack and bake at 218°C for exactly 5 minutes until the tops start to puff and set.
  9. The Gentle Finish: Without opening the oven door, turn the temperature down to 177°C. Bake for another 17 minutes until a toothpick inserted in the center comes out clean and the aroma is irresistible.
  10. Cool and Set: Let the muffins rest in the tin for 5 minutes before moving them to a wire rack. Note: Resting in the tin helps the structure set so they don't fall apart when you peel the paper.