Zucchini Bread Muffins

Sneak in some extra veggies with these moist and fluffy zucchini muffins. Whether you're starting your day or craving a mid-afternoon snack, these muffins are guaranteed to satisfy your cravings.

Yields 18-24 muffins

Ingredients:

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 tablespoon ground cinnamon

• 3 large eggs

• 1 cup canola oil

• 2 ¼ cups white sugar

• 3 teaspoons vanilla extract

• 2 cups grated zucchini

Directions:

1. Preheat the oven to 350°F. Line a cupcake pan with paper liners.

2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.

3. In a separate large bowl, beat together the eggs, oil, sugar, and vanilla until well mixed; then add the flour mixture and beat thoroughly. Mix in the zucchini until everything is well incorporated. Evenly distribute the batter into each liner, filling them completely to the top.

4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20-22 minutes. Cool in the pans on a wire rack. Enjoy!