Zucchini Muffins
Zucchini Muffins are soft, moist, and perfectly spiced little treats that are a great way to sneak vegetables into a delicious breakfast or snack. Made with freshly grated zucchini, warm spices, and a tender crumb, these muffins are easy to make and freeze beautifully.
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅔ cup sugar white, brown, or a mix
- 2 large eggs
- ⅓ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1½ cups grated zucchini about 1 medium zucchini, moisture squeezed out
- Optional: ½ cup chopped walnuts pecans, or chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease with nonstick spray.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a large bowl, whisk together the sugar, eggs, oil, and vanilla until smooth. Stir in the grated zucchini.
- Combine: Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
- Fill muffin tin: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- You can substitute part of the flour with whole wheat for added fiber.
- Make them dairy-free by using plant-based chocolate chips and oil instead of butter.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Add a sprinkle of cinnamon sugar on top before baking for a crunchy finish.