Zucchini Muffins

Step 1

Preheat oven to 375° and line a standard 12-cup muffin tin with liners.

Step 2

In a large bowl, rub together granulated sugar and orange zest with your fingers until sugar is yellow in color. Whisk in eggs, oil, yogurt, vanilla extract, and almond extract, if using, until smooth. Fold in zucchini, flours, baking powder, cinnamon, baking soda, salt, and nutmeg until no large dry spots remain. Fold in chocolate and nuts, if using, until evenly combined.

Step 3

Divide batter among muffin liners (about 3 tablespoons each), then sprinkle with turbinado sugar. Bake until muffins are golden and a tester inserted into the center comes out clean, 22 to 25 minutes.

Step 4

Let muffins cool in pan before serving.

Step 5

Make Ahead: Muffins can be made 1 month ahead. Arrange in a single layer on a sheet tray and freeze until solid. Transfer to a resealable container or bag and keep frozen. Defrost to serve as needed.