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Zucchini Bread Muffins

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4.2 from 95 reviews

Moist and flavorful muffins made with grated zucchini, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mix the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in a large bowl until well combined.
  3. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in another bowl.
  4. Combine the dry ingredients into the wet mixture, stirring until just combined. Fold in the nuts if using.
  5. Fill each muffin cup about two-thirds full with the batter.
  6. Bake for 20-25 minutes or until a toothpick comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Squeeze excess moisture from zucchini before adding to prevent sogginess. Use half whole wheat flour for a healthier option.

Nutrition

Find it online: https://www.pennykitchenz.com/zucchini-bread-muffins/

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