White Chocolate Zucchini Muffins Recipe

Ingredients

• 1 cup Vegetable Oil
• 3 Large Eggs
• 1 cup Sugar
• 1 1/2 teaspoons Pure Vanilla Extract
• 1 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 3 1/4 cups AP Flour
• 2 1/2 cups Zucchini, coarsely grated (about two large zucchini)
• 2 cups White Chocolate Chips

Instructions

1. Preheat oven to 350 degrees F. Line muffin tin or tins with paper cupcake/muffin liners. (recipe makes 24 muffins)
2. Combine the vegetable oil, eggs, sugar, and vanilla extract in a large bowl. Beat until well combined and light in color, about 1-2 minutes.
3. Combine the cinnamon, nutmeg, salt, baking soda, baking powder, and flour in a large bowl. Whisk together to well combine all these dry ingredients.
4. Fold the wet mixture into the dry ingredients until slightly combined. Be sure not to over mix here, or the gluten in the flour will overdevelop and cause tunneling in the muffins. If the batter is lumpy or dry, that is ok!
5. Fold the grated zucchini and white chocolate chips into the batter, being careful not to over mix.
6. Bake in preheated oven for 35-45 minutes, until the tops of the muffins spring back when touched and are lightly browned on top. (Dark nonstick muffin tins will bake the muffins faster than lighter colored tins)
7. Top muffins with a drizzle of melted white chocolate and a drizzle of honey.