Zucchini Muffins
Zucchini Muffins are a delightful addition to any breakfast table or afternoon snack spread. They boast a tender crumb, a hint of spice, and a surprising burst of flavor from the zucchini. This recipe is approachable and perfect for busy days, allowing you to enjoy a nutritious and delicious treat with minimal effort.
Ingredients
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamo
- 1/2 teaspoon nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine grated zucchini and sugar. Let it sit for about 10 minutes to release excess moisture.
- In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the eggs, vegetable oil, and vanilla extract to the zucchini mixture. Stir until well combined.
- Gradually add the dry ingredients to the zucchini mixture, mixing until just combined.
- Fold in the chopped nuts or chocolate chips if using.
- Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Grate your zucchini using a box grater or food processor for quick preparation. To reduce excess moisture, squeeze grated zucchini in a clean kitchen towel before adding to the batter. Use a cookie scoop for uniform muffin sizes.