*Sometimes I use 2 teaspoons of cinnamon and 1 teaspoon of pumpkin pie spice.
**Fill the cups without packing the zucchini. Also, there is generally no need to squeeze zucchini to remove excess moisture when baking. However, if you are using a large zucchini that is especially watery and is heavy in the measuring cup, you may wish to squeeze it lightly.
Running low on zucchini? I’ve made this recipe with 2 cups of shredded zucchini and the result is still good. In this case, just be extra careful not to over-bake and dry out the bread. You could also supplement with finely shredded carrot.
To Make Muffins: Grease a muffin pan or line with liners. Prepare batter in step 2, and then spoon the batter evenly into the muffin cups. Bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven and the oven door closed, reduce the oven temperature to 350°F. Bake for an additional 12-15 minutes, or until the muffins are just cooked through the center. (The higher starting temperature creates a lightly domed instead of a flat muffin top. Internal temperature when done will be 205℉.) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Prefer jumbo muffins? The full recipe will yield 12 jumbo muffins. I find they only take a minute or two more than the standard-size muffins.
Gluten-free upgrade: I like to use 2¼ cups (286g) GF flour and ¾ cup (84g) fine ground almond flour. All GF flour may be used, although the combination removes the hint of “gluten-free” flavor that may otherwise be detected with some blends.