Irresistible Zucchini Muffins
Indulge in the delightful aroma of freshly baked zucchini muffins that are both fluffy and moist. These muffins blend sweetness with subtle hints of green goodness, making them perfect for breakfast, snacks, or dessert. Easy to prepare and customizable with your favorite mix-ins, they’re sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs (or flax eggs for a vegan option)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Grate zucchini and gently squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, beat eggs and vanilla extract; fold in the grated zucchini.
- Combine the wet and dry mixtures until just mixed—avoid overmixing.
- Spoon the batter into muffin tins and bake for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 muffin (about 60g)
- Calories: 174
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg