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Zucchini Muffins Recipe

Author: Evelyn Petrie
These moist and flavorful zucchini muffins are perfect for breakfast, snacks, or dessert. Easy to make with fresh ingredients, they're customizable with nuts or chocolate chips.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Breakfast
Cuisine American
Servings 16 muffins
Calories 200 kcal

Ingredients
  

  • 1.5 cups Granulated Sugar
  • 2 pieces Eggs
  • 1 cup Vegetable Oil
  • 3 cups Shredded Zucchini
  • 3 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Prepare two muffin tins with 16 muffin liners to prevent sticking.
  • In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, and shredded zucchini until well combined.
  • In another bowl, whisk together the all-purpose flour, salt, baking soda, and cinnamon.
  • Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  • Spoon the batter into the lined muffin tins, filling each cup with a heaping ¼ cup of the batter.
  • Bake the muffins for 22 to 28 minutes, rotating the tins halfway through for even baking.
  • Remove the muffins from the oven and allow them to cool in the tins for a few minutes before transferring them to a wire rack.

Notes

  • Use fresh zucchini and squeeze out excess moisture, experiment with spices, check doneness early, try mini muffins, and store properly in an airtight container.

Nutrition

Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 12g
Keyword Zucchini Muffins
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