Servings: 35 - 40 mini muffins
2 tablespoons butter or cooking spray
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon cinnamon
1/2 cup canola oil
1 1/4 cups sugar
1/2 tablespoon vanilla
2 cups zucchini, grated with a cheese grater
1. Preheat oven to 350˚. Grease a mini muffin pan using butter or cooking spray.
2. In a large bowl, combine flour, salt, baking powder, baking soda, and cinnamon. In a separate bowl, combine and beat together the eggs, vanilla, oil, and sugar.
3. Add the wet ingredients to the dry mixture, and stir until just combined. Add the grated zucchini and stir until combined.
4. Pour the batter evenly into the mini muffin pan (you'll have to do this in 2 rounds). Bake for 20 minutes. After removing from the oven, carefully lift muffins out of the pan using a small knife. Cool on a resting rack.