Description
Deliciously moist and tender zucchini muffins, perfect for a healthy snack or breakfast treat. These muffins combine shredded zucchini with warm spices and a lightly sweetened batter to create a flavorful and wholesome baked good that everyone will love.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 2 medium zucchinis)
Optional Add-ins
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
- Combine Wet Ingredients: In a large bowl, beat the eggs. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract, and mix until smooth and combined.
- Add Zucchini: Stir the grated zucchini into the wet mixture until evenly distributed.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix to keep muffins tender.
- Add Optional Ingredients: If using, gently fold in chopped nuts, raisins, or chocolate chips.
- Fill Muffin Tin: Evenly divide the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to maintain a light and fluffy texture.
- Grated zucchini can be added with its moisture; no need to drain.
- You may substitute vegetable oil with melted coconut oil or canola oil.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Store muffins in an airtight container for up to 3 days; they also freeze well for up to 3 months.
