Zucchini Muffins

This recipe is from The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough and makes 12 muffins.

Ingredients

1 2/3 cups all-purpose flour (I prefer unbleached)
1/2 cup whole wheat flour
1/3 cup sugar
1 TBS baking powder
1/2 tsp ground ginger
1/2 tsp salt
2 large eggs, at room temperature
1/3 cup packed light brown sugar
1/4 cup canola oil
2/3 cup milk
2 tsp vanilla extract
2 medium zucchini (about 6 ounces each), washed

Position the rack in oven in center of oven and preheat oven to 400 degrees. Spray muffin tins with nonstick spray.

Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, ground ginger and salt in a bowl.

In another bowl whisk the eggs until lightly beaten, then add the brown sugar and oil. Continue whisking about 2 minutes. Whisk in the milk and vanilla extract.

Grate the zucchini and add to the wet ingredients, stir until well blended. Then stir in the prepared flour mixture only until moistened; do not overmix.

Fill the prepared muffin tins 3/4 full. Bake for 25 minutes or until the muffins have firm rounded tops. Muffins will stay fresh for up to 2 days at room temperature or up to 3 months in the freezer.