Description
Deliciously moist and flavorful zucchini bread muffins made with grated zucchini, warm spices, and a hint of vanilla. These easy-to-make muffins are perfect for breakfast, snacks, or a wholesome treat any time of day.
Ingredients
Scale
Vegetables
- 1 ½ cups grated zucchini
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Optional
- ½ cup chopped walnuts or pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Prepare Zucchini: Grate the zucchini using a grater until you have about 1 ½ cups packed. Do not drain the excess liquid as it keeps the muffins moist.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the spices.
- Beat Eggs and Sugars: In a separate bowl, beat the eggs until light and fluffy. Add the granulated sugar, brown sugar, and vegetable oil, whisking to combine thoroughly.
- Add Vanilla and Zucchini: Stir in the vanilla extract, then fold in the grated zucchini into the wet mixture.
- Combine Mixtures: Gradually add the dry ingredients to the wet ones, mixing gently just until combined to avoid over-mixing and tough muffins.
- Add Nuts: If using, gently fold in the chopped walnuts or pecans to the batter.
- Fill Muffin Tins: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean, indicating the muffins are cooked through.
- Cool: Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not drain the grated zucchini; the moisture helps keep the muffins tender and moist.
- Be careful not to over-mix the batter to avoid dense, tough muffins.
- Optional nuts add crunch and flavor but can be omitted for a nut-free version.
- Make sure to check doneness with a toothpick to avoid under or over-baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
