Zucchini Muffins
If you’re looking for a delightful way to enjoy zucchini, these moist and fluffy zucchini muffins are the perfect treat! Bursting with flavor and a touch of sweetness, they make an ideal breakfast or snack. With simple ingredients and easy preparation, you can whip up a batch that will have everyone asking for seconds. Customize them with nuts or chocolate chips for an extra special touch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- ½ cup nuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.
- Grate zucchini and squeeze out excess moisture using a kitchen towel.
- In a bowl, whisk together flour, baking powder, cinnamon, and sugar.
- In another bowl, beat eggs and mix in oil and vanilla until smooth.
- Fold the wet mixture into the dry ingredients along with the grated zucchini until just combined.
- Scoop batter into muffin cups, filling them two-thirds full. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg