zucchini muffins
These moist and delicious zucchini muffins are a perfect way to use up your summer squash! Packed with flavor and easy to make, they’re great for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup shredded zucchini, excess moisture squeezed out
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, combine the granulated sugar, brown sugar, oil, vanilla extract, and eggs. Beat until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently fold in the shredded zucchini and nuts (if using).
- Fill each muffin cup about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, add chocolate chips or a cream cheese frosting.
Find it online: https://grilldrip.com/zucchini-muffins/