Ingredients

• 2.25 cups all-purpose flour
• 1 cup white sugar
• 2.5 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.5 cups shortening
• 1.5 cups shredded zucchini
• 2 large eggs , lightly beaten
• 0.25 cups sour milk
• 1 teaspoon vanilla extract
• 0.5 cups chopped walnuts
• 0.25 cups brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup muffin pan or line with paper liners.
2. 2 Combine flour and sugar in a large bowl. Stir in baking powder, cinnamon, nutmeg, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center and add zucchini, eggs, sour milk, and vanilla. Mix to combine, then fold in walnuts. Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full. Sprinkle the tops with brown sugar.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool.

Nutrition per serving