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Zucchini Muffins

Zucchini Muffins

Maria G. Brooks
These Zucchini Muffins are the perfect combination of moist, tender texture and wholesome flavor.
Made with freshly grated zucchini, these muffins are packed with nutrients while still being deliciously sweet.
A touch of cinnamon and vanilla enhances the flavor, and the option for add-ins like chocolate chips or nuts makes them a customizable treat.
Ideal for breakfast, a snack, or even dessert, these muffins offer a healthy twist on traditional baked goods.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • 1 Muffin Tin (12-cup capacity)
  • 1 Grater (for zucchini)
  • 1 Whisk
  • 1 Mixing Bowl (Large)
  • 1 Spatula (for folding ingredients)
  • 1 Toothpick (for checking doneness)
  • 1 Paper Liners (optional, for easy clean-up)

Ingredients
  

  • 2 medium Zucchini grated
  • 2 cups All-purpose flour or whole wheat flour for a healthier version
  • 1 ½ teaspoons Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Salt
  • 2 large Eggs
  • ½ cup Vegetable oil or melted butter
  • ¾ cup Granulated sugar or maple syrup, honey
  • 1 teaspoon Vanilla extract

Optional add-ins: ½ cup chocolate chips, chopped nuts (walnuts or pecans), or raisins

Instructions
 

Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.

Prepare the Zucchini:

  • Grate the zucchini and squeeze out any excess moisture using a paper towel or cheesecloth.

Mix Dry Ingredients:

  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

Mix Wet Ingredients:

  • In a separate bowl, whisk the eggs, vegetable oil, sugar, and vanilla extract until smooth.

Combine Wet and Dry Mixtures:

  • Pour the wet ingredients into the dry ingredients and mix gently until just combined.

Add Zucchini and Optional Add-ins:

  • Fold in the grated zucchini and any optional add-ins (chocolate chips, nuts, or raisins).

Fill Muffin Tin:

  • Spoon the batter into the muffin tin, filling each cup about 2/3 full.

Bake the Muffins:

  • Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool:

  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For Gluten-Free Muffins: Use a gluten-free flour blend, and make sure to check the package instructions for any additional ingredients.
  • Sweetness Level: You can adjust the sweetness by adding more or less sugar or using alternative sweeteners like maple syrup or honey.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
Keyword Zucchini Muffins