Zucchini-Buttermilk Muffins

This may sound strange but zucchini is amazing in sweet bakes! It keeps the muffins super moist without adding a weird taste! Try it out and be amazed :D

Ingredients (makes 6 muffins):

• 1/2 Zucchini

• 60g Walnuts (+ some for decoration)

• 90g Sugar

• 40ml Sunflower Oil

• 1 Egg

• 80g Buttermilk

• 1/2 tsp Cinnamon

• 1/2 tsp Baking Powder

• 1/2 tsp Baking Soda (Natron)

• Pinch of Salt

• Pinch of Nutmeg

• 1/2 tsp Vanilla Extract

• 100g Flour

Method:

1. Preheat the oven to 200°C.

2. Wash the zucchini, finely grate it into a sieve and squeeze out as much water as possible using a spoon.

3. Roughly chop the walnuts.

4. In a large bowl, combine sugar and oil so that everything is equally mixed.

5. Add the egg and using an electric mixer, combine until smooth.

6. Add the buttermilk, cinnamon, baking powder, baking soda, nutmeg, and vanilla, and stir until well combined.

7. Add the zucchini and walnuts to the mixture, saving some of the walnuts for the topping later.

8. Finally, sieve in the flour and combine using a large spoon.

9. Fill the batter into a muffin tray lined with muffin cups. Add the remaining walnuts for decoration and bake for approximately 20-30 minutes, or until a skewer inserted into the centre of the muffin comes out clean. Enjoy!