Description
These moist and fluffy zucchini muffins combine garden-fresh zucchini with warm spices and a hint of vanilla, creating the perfect healthy breakfast or snack option.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups grated zucchini (about 2 medium)
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs, sugars, oil, and vanilla until well combined.
- Fold in grated zucchini to the wet ingredients.
- Gradually mix wet ingredients into dry ingredients until just combined.
- Divide batter evenly among muffin cups and bake for 20-22 minutes.
Notes
- Squeeze excess moisture from grated zucchini before adding to batter
- Muffins are done when a toothpick inserted comes out clean
- Store in an airtight container for up to 3 days
- Can be frozen for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: 225
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 4g