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–+ servings

Zucchini Muffins

Deliciously moist and fluffy zucchini muffins, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
Wet Ingredients
  • 1 cup zucchini grated
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Prepare the Muffin Batter
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a mixing bowl, combine all the dry ingredients and whisk together.
  3. In another bowl, mix the wet ingredients until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini gently.
Bake the Muffins
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

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