Step 1

Heat oven to 400 degrees F. Lightly coat a 12-hole

Step 2

muffin pan with cooking spray. Coarsely grate the zucchini and sprinkle with

Step 3

1⁄4 teaspoon salt. Let sit for 10 minutes, then use a clean

Step 4

towel to squeeze out all excess liquid. In a large bowl, whisk together the flour,baking

Step 5

powder, baking soda and the remaining 1⁄4 teaspoon salt. In a medium bowl, whisk together the eggs,

Step 6

buttermilk and oil. Fold into the dry ingredients

Step 7

along with the zucchini, spinach, Cheddar, and

Step 8

scallions until just barely combined (do not overmix;

Step 9

it’s OK to have a few lumps of flour). Divide the batter among the prepared muffin

Step 10

cups (they will appear over filled). Bake until lightly

Step 11

golden brown and a wooden pick inserted into the

Step 12

center comes out clean, 23 to 27 minutes.