Description
Simple and delicious zucchini muffins that are easy to make and perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a large bowl, mix grated zucchini, sugar, brown sugar, oil, eggs, and vanilla.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients. Stir until just mixed.
- Fill muffin cups 2/3 full with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter to keep muffins tender.
- Squeeze excess moisture from zucchini before adding.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini muffins, easy muffins, breakfast muffins