• Heat oven to 350°. Coat a standard-size muffin pan with cooking spray. In a large bowl, whisk flour with baking soda, baking powder, salt and cinnamon.

  • In a medium bowl, combine sugar, oil and eggs. Whisk for 30 seconds to dissolve sugar. Fold in zucchini, then stir into flour mixture.

  • Divide batter equally among muffin cups, a slightly heaping 1/4 cup in each. Bake 20 to 23 min, until crowned and lightly browned. Remove from pan to wire racks to cool. Freezer-Friendly: Pop leftover muffins in the freezer for an anytime grab-and-go breakfast or snack. To thaw, microwave for 10 to 15 sec. No Skin in the Game: Get sneaky with it -- peel zucchini to remove all remnants of green before grating, and your kids won't even know it's in there.

Nutrition Facts

249 calories; 13 g total fat; 221 mg sodium. 30 g carbohydrates; 4 g protein;