Description
Delicious and moist zucchini muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the grated zucchini, sugar, oil, eggs, and vanilla.
- In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into greased muffin tins, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to a week.
- You can add nuts or chocolate chips for extra flavor.
- Use a fork to remove excess moisture from the zucchini if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: best zucchini muffins