Description
Zucchini muffins are a fantastic way to enjoy the fresh, vibrant flavors of summer produce all year round. These moist and lightly spiced muffins are a wholesome treat that can be savored for breakfast, as a snack, or on-the-go. With shredded zucchini adding natural moisture and a nutritional boost, these muffins are a delightful balance of indulgence and health.
Ingredients
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cup shredded zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease the cup.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, beat the eggs with the sugar, vegetable oil, and vanilla extract until smooth and well combined.
4. Stir the shredded zucchini into the wet mixture until fully incorporated. Then, add the dry ingredients to the wet mixture and stir just until combined. If using chopped walnuts, gently fold them in at this stage.
5. Divide the batter evenly among the prepared muffin cup, filling each one about 3/4 full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
These muffins are easy to prepare and can be enjoyed throughout the week for a quick breakfast or anytime snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg