Description
Zucchini muffins are a beloved treat among health-conscious foodies and busy families alike. These moist, flavorful muffins are not only delicious but also packed with nutritional benefits from the humble zucchini.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- ¾ cup sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts (optional)
Instructions
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. Combine Wet Ingredients: In a large bowl, beat the eggs, sugar, vegetable oil, and vanilla extract until smooth.
4. Add Zucchini: Stir the shredded zucchini into the wet mixture.
5. Combine and Fold: Gradually add the dry ingredients to the wet, mixing just until combined. Fold in the walnuts if using.
6. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake: Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these zucchini muffins as a wholesome breakfast or snack!
Notes
Choose the Right Zucchini: Opt for medium-sized zucchini that are firm and free of blemishes. Avoid over-large zucchini, as they can be watery and affect the texture of the muffins.
Grate Zucchini Properly: Use the large holes of a box grater to shred the zucchini, creating long, thin strands that will distribute evenly throughout the batter.
Adjust Sweetness: If you prefer a less sweet muffin, you can reduce the sugar by 2-3 tablespoons. Conversely, if you have a sweet tooth, feel free to add an extra 1-2 tablespoons of sugar.
Dietary Substitutions: For a gluten-free version, use a 1:1 gluten-free flour blend. To make the muffins dairy-free, substitute the vegetable oil with melted coconut oil or applesauce.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 10
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 50