6 ounces all-purpose flour (about 1 1/3 cups)
1/2 cup packed dark brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
2/3 cup shredded zucchini (about 1 medium zucchini)
3 tablespoons canola oil
2 tablespoons butter, melted
2 tablespoons 1% low-fat milk
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

6 ounces all-purpose flour (about 1 1/3 cups) 1/2 cup packed dark brown sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground allspice 2/3 cup shredded zucchini (about 1 medium zucchini) 3 tablespoons canola oil 2 tablespoons butter, melted 2 tablespoons 1% low-fat milk 1 teaspoon vanilla extract 1 large egg, lightly beaten

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 24 miniature muffin cups coated with cooking spray. Bake at 400° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.