Zucchini Muffins (Whole Grain)

Adapted from cookieandkate.com

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• 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 (1 ½ cups 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

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1. Mix all the wet ingredients.
2. Sift in all dry ingredients and mix until combined.
3. Fold in walnuts and zucchini
4. Divide the batter evenly between the 12 muffin cups (or divide between 9 muffin cups to make larger muffins).
5. Bake muffins for about 15 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached.
6. Allow to cool on a rack.