Description
Zucchini muffins are a delightful way to sneak veggies into your diet without sacrificing flavor. These moist, fluffy muffins boast a warm cinnamon aroma and are perfect for breakfast, snacks, or any time you crave a treat. Whether enjoyed plain or jazzed up with nuts and chocolate chips, they promise to please even the pickiest eaters. Easy to prepare and versatile, these zucchini muffins are set to become a staple in your kitchen.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1/3 cup vegetable oil
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Grate the zucchini and gently squeeze out excess moisture using a clean towel.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs and mix in the zucchini and vegetable oil.
- Combine wet ingredients with dry ingredients until just mixed; do not overmix.
- Divide batter into muffin tins, filling them about three-quarters full.
- Bake for 20-25 minutes until golden brown; a toothpick inserted should come out clean.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg