Eat your veggies!

I have a Zucchini Bread recipe that I love - why would I go crazy and try a different one for muffins? Well... I don't have a reason, other than the recipe looked good and the kids and I wanted to try something new. Sunday is our muffin making day - why? Andy is usually still sleeping, kids want to do something, and muffins are delicious.
Bronwyn is my master shredder. She really likes shredding and peeling things - I'm not sure why but she does - so when we need it done - she's on it. We aren't a chocolate and zucchini kinda family... I mean I might be... they aren't. So cinnamon is the way to go! We loved these muffins. They were so light and fluffy. We didn't even feel like we were eating veggies... I mean really we weren't eating THAT man veggies... but I’m still owning it and calling it.

Zucchini Bread Muffins
Ingredients
1 and 3/4 cups all-purpose flour or whole wheat flour (or mix of both)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vegetable oil
1/2 cup granulated sugar
1/3 cup packed light or dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 Tablespoons milk
1 and 3/4 cups shredded zucchini (no need to blot)
optional: coarse sugar, for sprinkling on top

Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take.
Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.