Description
These zucchini muffins are a perfect way to use up fresh zucchini from your garden. They’re moist, flavorful, and easy to make, making them a great breakfast or snack option.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, packed
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
- In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the grated zucchini and nuts (if using).
- Fill the muffin cups about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, add a pinch of ground cloves or allspice.
- You can substitute applesauce for some of the oil for a healthier muffin.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 35g
- Protein: 4g