Zucchini Muffins Recipe
Moist, flavorful zucchini muffins with warm spices. Includes variations like chocolate chip and whole grain, plus freezing and storage tips.
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Servings: 12 muffins
Calories: 210kcal
Cost: $6
Equipment
- 1 Muffin tin — lined with paper or silicone cups
- 2 Mixing bowls — one for wet and one for dry ingredients
- 1 Whisk — for blending batters
- 1 Box grater – for shredding zucchini
- 1 Cooling rack — to cool muffins evenly
Ingredients
- 1 1/2 cups grated zucchini — excess water removed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper or silicone liners.
- Grate zucchini, place in a clean kitchen towel, and squeeze out excess water.
- In a large mixing bowl, whisk together eggs, sugars, oil, and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gently fold dry ingredients into wet mixture until just combined.
- Stir in grated zucchini and any desired add-ins, such as chocolate chips or nuts.
- Fill muffin cups about 3/4 full and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For healthier muffins, replace half the oil with unsweetened applesauce. To freeze, wrap cooled muffins individually and store in a freezer bag for up to 3 months.
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g