2 cups (260 g) zucchini, grated

1 cup (210 g) sugar

1/2 cup (115 g) unsalted butter, softened

2 eggs

2 limes, zest finely grated

1/4 cup (60 ml) lime juice

1 3/4 cups (265 g) unbleached all-purpose flour

1 tsp baking powder

1 tsp baking soda

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper or silicone cups.

Place the zucchini in a glass bowl. Cover with plastic wrap and microwave for 3 minutes.

In a food processor, purée the zucchini with the sugar and butter until smooth. Add the eggs, lime zest and juice. Mix for a few seconds. Add the remaining ingredients and mix until combined.

Divide the batter between the muffin cups (see note). Bake for 25 minutes or until a toothpick inserted into the centre comes out clean. Let cool completely on a wire rack.

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