Zucchini Muffins Recipe for 12 Muffins

Instructions:

1. Grate the zucchini using the coarse side of a box grater. Place the shreds in a clean kitchen towel or paper towels and gently press out the excess liquid until damp but not dripping.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. In a medium bowl, whisk the melted butter, eggs, vanilla, and lemon juice until velvety and emulsified.
4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the mixture together until just combined. Gently stir in the squeezed zucchini and any chosen add-ins, stopping as soon as flour streaks vanish.
5. Divide the batter evenly among 12 muffin cups. Bake at 350°F (175°C) for 22–25 minutes until the tops are mahogany-colored and a toothpick comes out clean.
6. Let the muffins cool in the pan for 5 minutes before moving to a wire cooling rack.