Description
Moist Zucchini Muffins are the perfect balance of sweet and wholesome. Made with shredded zucchini, warm cinnamon, and pantry staples, these soft and tender muffins are an easy breakfast or snack that stays moist for days. A healthy zucchini muffin recipe ideal for meal prep or back-to-school baking.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini
Instructions
1. Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease the cups.
2. In a large bowl, whisk together the flour, sugars, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs with the oil and vanilla extract.
4. Pour the wet mixture into the dry and stir just until combined.
5. Gently fold in the shredded zucchini. The batter will be thick, but the zucchini will release moisture while baking.
6. Spoon the batter into prepared muffin tins, filling each about 3/4 full.
7. Bake for 20 to 24 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack.
Notes
These muffins get even better the next day.
No need to peel the zucchini before shredding.
You can add chocolate chips or chopped walnuts for extra texture.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg