Preparation Steps

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
• In a large bowl, whisk together the oil, granulated sugar, and brown sugar until well combined.
• Add the eggs and vanilla extract to the wet ingredients and mix until smooth.
• Fold in the zucchini and chopped walnuts until just combined.
• Gradually add the dry ingredients to the wet mixture, stirring gently until no dry streaks remain.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.