Description
Delicious and moist zucchini muffins perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix grated zucchini, sugar, oil, eggs, and vanilla.
- In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- If using nuts, fold them in gently.
- Pour the batter into greased muffin tins.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool before serving.
Notes
- Store muffins in an airtight container for up to three days.
- These muffins freeze well for up to three months.
- Feel free to add chocolate chips for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- 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: 3g
- Cholesterol: 30mg
Keywords: best zucchini muffins