Description
Deliciously moist zucchini muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, mix the grated zucchini, sugar, and oil until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra moisture, you can add ½ cup of applesauce.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg