• 1 to 1 1/2 cups rhubarb – cut into half-inch chunks
• 1 1/2 cups plus 1 teaspoon flour – divided
• 1 1/2 teaspoons cinnamon –
• 1/2 teaspoon baking soda –
• 1/2 teaspoon baking powder –
• 1/2 teaspoon salt –
• 1/3 cup oil –
• 1 cup sugar –
• 2 eggs –
• 1 cup zucchini – shredded, squeezed to remove moisture
• 1/4 cup milk –
• For the Topping –
• 1/2 cup flour –
• 1/3 cup sugar –
• 1/2 stick – 1/4 cup butter, melted
• 1/2 teaspoon cinnamon –
• Preheat oven to 400 degrees
• Line a muffin tin with paper liners and spray lightly with cooking spray and set aside
• In a small bowl toss rhubarb chunks in 1 teaspoon of flour. Set aside.
• In another small bowl, mix topping ingredients and set aside.
• In a medium bowl mix together your dry ingredients: 1 1/2 cups flour, 1 1/2 teaspoons cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt and set aside.
• In a large bowl (or the bowl of your mixer), add 1/3 cup oil, 1 cup sugar, the eggs, and the zucchini. Mix on medium speed until well combined.
• Alternate adding dry ingredients with the milk and mix until everything is just combined, scraping the sides of the bowl as needed. Once everything is combined, fold in the rhubarb.
• Spoon the mixture into your prepared muffin cups. Then distribute the topping equally among all the muffins.
• Put the muffins in the 400-degree oven then turn down the heat to 375 degrees. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
• Once they are done let them cool for about 5 minutes before transferring them to a wire rack to cool completely.
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