- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup coarsely grated zucchini
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- Preheat oven to 375° F. Line 12 muffin cups with paper liners. Set aside.
- In a large bowl, stir together sugar, oil and eggs. Add zucchini and vanilla extract; stir to combine. Sprinkle baking soda, baking powder and salt over top. Stir until well blended.
- Stir in flour and cinnamon; be careful not to over-mix. Fold in chopped nuts.
- Divide batter evenly among prepared muffin cups. Sprinkle coarse sugar on top. Bake for about 20 minutes, or until a toothpick inserted in a muffin comes out clean
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