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Zucchini Muffins

These Moist and Flavorful Zucchini Muffins are easy to prepare, deliciously moist, and perfect for breakfast, snacks, or a light dessert.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup grated zucchini fresh or frozen (thaw and drain if frozen)
  • 1 cup all-purpose flour or whole wheat for a healthier choice
  • 1/2 cup brown sugar or coconut sugar for a lower glycemic option
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 each egg or a flax egg for a vegan substitute
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon for that warm, comforting spice
  • optional chocolate chips, nuts, or raisins for an extra flavor twist

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a muffin tin with liners or grease it lightly.
  2. In a large mixing bowl, combine the grated zucchini, oil, brown sugar, egg, and vanilla extract. Mix until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients into the zucchini mixture. Stir gently just until incorporated; avoid overmixing.
  5. If you’re adding chocolate chips or nuts, fold them in now to integrate the flavors.
  6. Scoop the batter into your prepared muffin tin, filling each cup about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Notes

Store leftovers in an airtight container at room temperature for a couple of days, or refrigerate for up to a week. These muffins freeze beautifully for up to three months. Reheat in the microwave for about 20-30 seconds.