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heat the oven to 350 degrees f and arrange two racks to divide the oven into thirds. line 2 (12-well) muffin pans with paper liners. alternatively, coat the wells with butter; set aside. place the flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside. place the eggs, sugars, oil, and vanilla in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. using a rubber spatula, fold in the flour mixture until just combined. fold in the zucchini until evenly mixed. fill the muffin wells about two-thirds of the way. bake, rotating the muffin pans from front to back and top to bottom halfway through the cooking time, until the muffins are browned and a cake tester or toothpick inserted in the center comes out clean, about 25 minutes. transfer the pans to wire racks and let cool for 5 minutes. remove the muffins from the pans and cool completely.
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate