Description
These moist and flavorful Zucchini Muffins are a perfect blend of sweetness and savory goodness. Packed with shredded zucchini, these muffins are a healthy treat that’s perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- ¾ cup sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs, sugar, oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until combined. Fold in the shredded zucchini and walnuts (if using).
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier version.
- Add-ins like chocolate chips or dried fruit can make for a fun twist.
- These muffins can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20minutes
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Carbohydrates: 22g
- Protein: 3g