Description
Moist and flavorful zucchini muffins perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Gently fold in the grated zucchini and chopped nuts, if using.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained to prevent soggy muffins.
- For extra moisture, you can add 1/4 cup of applesauce to the batter.
- These muffins freeze well for up to 3 months.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini muffins, best zucchini muffins, easy zucchini muffins, moist zucchini muffins, breakfast muffins, snack muffins