Description
Enjoy these incredibly moist and flavorful zucchini muffins, perfect for a delightful breakfast or snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded zucchini, excess moisture squeezed out
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the shredded zucchini and nuts (if using).
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze excess moisture from zucchini to prevent soggy muffins.
- Adjust sugar to your preference.
- Add chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg