Description
These moist and delicious zucchini muffins are a perfect way to use up surplus zucchini from your garden. They’re easy to make, packed with flavor, and great for breakfast or a snack!
Ingredients
Scale
- 2 cups grated zucchini, excess moisture squeezed out
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
- In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Add the grated zucchini to the wet ingredients and mix well.
- Gradually stir the dry ingredients into the wet mixture until just combined. If using, fold in the walnuts or chocolate chips.
- Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to avoid soggy muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 8
- Carbohydrates: 23
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: zucchini muffins, healthy muffins, easy zucchini recipe, baking with zucchini, moist zucchini muffins, breakfast muffins