Description
Moist, lightly sweet zucchini muffins that are perfect with your morning coffee or afternoon tea. A great way to use up fresh zucchini — even picky eaters will love them!
Ingredients
Scale
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup white sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs, brown sugar, white sugar, oil, and vanilla.
- Stir in the grated zucchini.
- Gradually mix the dry ingredients into the wet until just combined — don’t overmix!
- Spoon the batter into the muffin cups, filling them about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
🧊 These muffins freeze well. Just wrap them tightly and pop them in the freezer for up to 2 months.
🥜 Add ½ cup of chopped walnuts or pecans for crunch.
🍫 Want a treat? Mix in a handful of chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 13g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: zucchini muffins, classic muffins, breakfast recipe, baking, moist muffins