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Mix all the dry ingredients together. Add all the wet ingredients to the mixture until smooth. Then, gently fold in the zucchini until evenly distributed.
Add batter to muffin tins (you’ll need either liner or to spray your pan). Bake at 325 for 22 minutes (you may need longer. check with a toothpick to see if it comes out clean). Let the muffins sit for 15 minutes in the muffin tins, and then transfer to cool.
And just like that, you are done! These taste really good with peanut butter or almond butter on top too for some good protein!
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