2 cups all purpose flour
1 cup packed brown sugar
1/2 cup white sugar
1/2 tsp ground cinnamon
1/2 tsp. kosher salt
2 tsp. baking powder
1 med. zucchini coarsely shredded (about 1 3/4 cups)
1/3 cup Canola oil
2 large eggs lightly beaten
1 tsp. imitation vanilla extract
Preheat oven to 350 degrees.
In bowl, mix flour, both sugars, baking powder, cinnamon, and salt.
In separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.
Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan.
Bake for 18-22 minutes.