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Moist Zucchini Muffins

Irresistibly Moist Zucchini Muffins You'll Love

These Moist Zucchini Muffins blend gentle sweetness with rich spices, making them a delightful and healthy treat for any time of day.
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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: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 medium Zucchini squeeze out excess water
  • 2 cups All-Purpose Flour substitute half with whole wheat for added fiber
  • 1/2 cup Granulated Sugar adjust as needed
  • 1/2 cup Brown Sugar enhances moisture
  • 2 large Eggs at room temperature
  • 1/2 cup Oil (Vegetable or Canola) ensures lasting moisture
  • 1 teaspoon Baking Powder essential leavening agent
  • 1/2 teaspoon Baking Soda essential leavening agent
  • 1/2 teaspoon Salt balances sweetness
  • 2 teaspoons Cinnamon must-have for flavor
  • 1 teaspoon Vanilla Extract elevates overall flavor
Optional Add-ins
  • 1 cup Chocolate Chips great for chocolate lovers
  • 1/2 cup Chopped Nuts (e.g., walnuts) introduces crunch and extra nutrients
  • 1/2 cup Dried Fruits (e.g., cranberries) provides a chewy texture

Equipment

  • Mixing Bowl
  • Muffin tin
  • Whisk
  • grater
  • Spatula

Method
 

Steps
  1. Prep Zucchini: Grate 1 medium zucchini and squeeze out excess moisture.
  2. Mix Dry Ingredients: Combine 2 cups of flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tsp cinnamon in a bowl.
  3. Mix Wet Ingredients: Beat 2 large eggs, then mix in 1/2 cup granulated sugar, 1/2 cup brown sugar, and 1 tsp vanilla extract.
  4. Combine Mixtures: Fold the wet ingredients into the dry until just combined, then gently fold in the grated zucchini.
  5. Fill Muffin Cups: Prepare a muffin tin, filling each cup about three-quarters full.
  6. Bake: Preheat oven to 350°F and bake for 20-22 minutes until golden brown.
  7. Cool: Let cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Squeeze zucchini well to prevent soggy muffins. Don't overmix to maintain tenderness. Cool completely before storing.

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