Ingredients
Scale
- 2 small zucchini
- 1 c. unbleached all-purpose flour
- 1 c. whole wheat flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. sea salt
- dash of nutmeg
- 1 1/2 c. sugar
- 6 tbsp. unsalted butter, melted and cooled
- 2 large eggs
- 1/4 c. greek yogurt
- 1 tbsp. orange juice
- 1/2 tsp. vanilla extract
- 1/2 c. walnut, coarsely chopped
- Crumble
- CRUMBLE
- 2 tbsp. unsalted butter, room temperature
- 1/4 c. all-purpose flour
- 1/4 c. turbinado
- dash of cinnamon
- dash of sea salt
Instructions
- Preheat oven to 400°. Line muffin tins and set aside.
- Melt butter and set aside to cool. Meanwhile, cut zucchinis in half. Scrape any seeds out of the middle, and grate using the large holes of a box grater. Press a paper towel into zucchini to absorb excess moisture.
- In a large bowl, whisk together flours, baking soda, baking powder, cinnamon, salt, and nutmeg.
- Into cooled butter, whisk in sugar, eggs, yogurt, orange juice, and extract.
- Add butter mixture, zucchini, and walnuts to flour mixture. Stir until just combined.
- Mix together crumble with fork or hand until combined.
- Evenly divide batter into muffin tins. Top with crumble. Bake for 20 minutes. Allow to cool before serving.
