Ingredients
3/4 cup all-purpose flour1/2 cup sugar1/4 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground cinnamon1 large egg, room temperature1/4 cup canola oil1 cup finely shredded unpeeled zucchini1/2 cup chopped walnuts1/4 cup dried currants or chopped raisins
Preparation
Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside.
In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.
Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
