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Moist Zucchini Muffins

Irresistibly Moist Zucchini Muffins You'll Absolutely Love

These Moist Zucchini Muffins are a delightful treat perfect for breakfast or a snack, packed with flavor and nutrition.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Consider substituting with half whole wheat for added fiber.
  • 1 tbsp Baking Powder Acts as a leavening agent.
  • 1 tsp Baking Soda Enhances the rise of the muffins.
  • 1/2 tsp Salt Balances sweetness.
  • 1 tsp Ground Cinnamon Adds warmth and depth.
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar Provides additional moisture.
  • 1/2 cup Vegetable Oil Use neutral oils like canola.
  • 1 tsp Vanilla Extract Enhances flavor complexity.
  • 2 large Eggs Binds the mixture together.
  • 2 cups Grated Zucchini Squeeze out excess water.
Optional Add-ins
  • 1 cup Nuts (walnuts or pecans) Chop to your preference.
  • 1 cup Chocolate Chips For a sweet twist.
  • 1/2 cup Cream Cheese Mix in for a rich variation.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • Whisk
  • Spatula
  • grater

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease each cup.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, beat together the eggs, granulated sugar, brown sugar, and vanilla until smooth. Gradually whisk in the vegetable oil.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Fold in the grated zucchini evenly.
  7. Fill each muffin cup about three-quarters full with batter.
  8. Bake in the preheated oven for 20-22 minutes until golden brown and a toothpick comes out clean.
  9. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Squeeze out as much moisture as possible from the zucchini. Overmixing the batter can lead to dense muffins. Allow muffins to cool completely before storing to avoid sogginess.

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