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Simply Zucchini Muffins

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Delicious and moist zucchini muffins that are easy to make and perfect for breakfast or a snack.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (67g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons (30ml) milk (dairy or non dairy)
  • 1 and 3/4 cups (210g) shredded zucchini (no need to blot)*
  • optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)
  • optional: coarse sugar, for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Fold in the shredded zucchini and any optional ingredients like chocolate chips or nuts.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. If desired, sprinkle coarse sugar on top of each muffin.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Make sure to use fresh zucchini for the best flavor.
  • These muffins can be stored in an airtight container for up to 3 days.
  • They freeze well; just wrap them tightly and store in the freezer for up to 3 months.

Nutrition

Find it online: https://recipeshungry.com/simply-zucchini-muffins-delicious-easy-recipe/