Adapted from cookieandkate.com
- ⅓ cup extra-virgin olive oil (use 1/4 cup for lighter option)
- ½ cup brown sugar (use 1/4 cup for low-sugar)
- 2 eggs
- ⅔ cup buttermilk
- 2 teaspoons vanilla extract
- 1 ¾ cups whole wheat flour
- 1 teaspoon ground cinnamon (I use pumpkin pie spice)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg (I skip this)
- 1 ½ cups (185g) grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—working in handfuls, gently squeeze out excess moisture from the grated zucchini over the sink)
- ¾ cup toasted walnuts or pecans, roughly chopped
- Mix all the wet ingredients.
- Sift in all dry ingredients and mix until combined.
- Fold in walnuts and zucchini
- Divide the batter evenly between the 12 muffin cups (or divide between 9 muffin cups to make larger muffins).
- Bake muffins for about 15 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached.
- Allow to cool on a rack.