Vanilla Zucchini Muffins
Vanilla Zucchini Muffins are a celebration of fresh produce, combining tender crumb and sweet vanilla notes with the earthy undertones of zucchini for a deliciously moist treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamo
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, beat the eggs. Add the vegetable oil and vanilla extract, stirring until smooth.
- Gradually add the wet ingredients to the dry mixture, mixing gently until just combined. Be careful not to over-mix! The batter should be slightly lumpy.
- Fold in the grated zucchini and optional nuts until evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Shred zucchini ahead of time and store in the fridge for quick assembly on baking day. Add a pinch of nutmeg for extra flavor. Use frozen zucchini after thawing and draining excess moisture.