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Zucchini muffins golden brown and freshly baked
Chloe White

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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Prep Time 10 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Mediterranean
Calories: 210
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper or silicone liners.
  2. Grate zucchini, place in a clean kitchen towel, and squeeze out excess water.
  3. In a large mixing bowl, whisk together eggs, sugars, oil, and vanilla until smooth.
  4. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gently fold dry ingredients into wet mixture until just combined.
  6. Stir in grated zucchini and any desired add-ins, such as chocolate chips or nuts.
  7. Fill muffin cups about 3/4 full and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10g

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.

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