Spiced Zucchini Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup t brown sugar dark packed
• 4 large eggs at room temperature
• 3 cups flour all-purpose
• 1 cup granulated sugar 
• 1.5 teaspoons ground cinnamon 
• 0.5 teaspoon nutmeg freshly ground
• 0.5 teaspoon salt fine
• 24 servings butter unsalted for coating the pan (if needed
• 2 teaspoons vanilla extract 
• 1 cup vegetable oil 
• 3 cups zucchini grated ends trimmed ( 3 to 4 medium zucchini)

Equipment

• bowl
• oven
• whisk
• toothpicks
• spatula

Directions

1. Heat the oven to 350°F and arrange two racks to divide the oven into thirds. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
2. Place the flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
3. Place the eggs, sugars, oil, and vanilla in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Fold in the zucchini until evenly mixed.Fill the muffin wells about two-thirds of the way.
4. Bake, rotating the muffin pans from front to back and top to bottom halfway through the cooking time, until the muffins are browned and a cake tester or toothpick inserted in the center comes out clean, about 25 minutes.
5. Transfer the pans to wire racks and let cool for 5 minutes.
6. Remove the muffins from the pans and cool completely.