Contributed by Ashton Keefe, The Diary of a Sweet Tooth
1 cup walnuts chopped
2 cups all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
3⁄4 cup granulated sugar
2 large eggs
1⁄2 cup vegetable oil
1⁄2 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini
Preheat oven to 325 degrees F. Line muffin pan with tins. Toast walnuts until fragrant.
Combine flour, baking powder, baking soda, and salt in a bowl. Add all wet ingredients. Fold in grated zucchini and nuts. Stir until batter is evenly moistened.
Fill cups about 3⁄4 full and bake about 18-20 minutes or until a skewer comes out clean.