Description
These Zucchini Bread Muffins are moist, flavorful, and perfectly spiced. Made with grated zucchini, cinnamon, and a touch of vanilla, they are a delicious and wholesome treat that’s perfect for breakfast or a snack. Easy to prepare and bake, these muffins are a great way to use up extra zucchini with a tender crumb and a subtly sweet taste.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs, at room temperature
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 2 cups finely grated unpeeled zucchini
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and either grease a muffin tin or line it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt to evenly combine all the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs into the oil, then stir in the vanilla extract until the mixture is smooth.
- Combine Wet and Dry: Stir the wet mixture into the dry ingredients until just combined. The batter will be thick and somewhat dry at this stage—do not overmix.
- Add Zucchini: Gently fold the finely grated zucchini into the batter until incorporated evenly throughout.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Store: Allow the muffins to cool completely before storing. Keep them in an airtight container at room temperature for up to 5 days, or wrap individually in plastic wrap and refrigerate or freeze for up to 3 weeks. Serve warm or at room temperature, optionally with a pat of butter.
Notes
- Flavor tip: Add chocolate chips for extra indulgence and flavor.
- Ensure zucchini is finely grated and unpeeled for best texture and nutrition.
- Do not overmix the batter to keep muffins tender.
- Use room temperature eggs to ensure even mixing and better texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 219 kcal
- Sugar: 17 g
- Sodium: 173 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 27 mg
