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Zucchini Muffins

Deliciously moist muffins made with fresh zucchini, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
Wet Ingredients
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini about 1 medium zucchini
  • ½ cup chopped nuts or chocolate chips optional

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Grater
  • Whisk
  • Muffin tin
  • Parchment paper or muffin liners

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with parchment paper or muffin liners.
  3. Grate the zucchini and squeeze out excess moisture.
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In another bowl, beat the eggs, then mix in granulated sugar, brown sugar, vegetable oil, and vanilla extract.
  6. Gradually add wet ingredients to dry ingredients, stirring until just combined.
  7. Fold in grated zucchini and optional nuts or chocolate chips.
  8. Fill each muffin cup about 2/3 full with batter.
  9. Bake for 20-25 minutes or until a toothpick comes out clean.
  10. Allow to cool in the pan for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container to keep them fresh longer.