Description
Deliciously moist and tender Zucchini Bread Muffins made with fresh grated zucchini, warm cinnamon, and a hint of vanilla. Perfect for a healthy breakfast or a satisfying snack, these muffins are easy to prepare and bake to golden perfection in just over 30 minutes.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs - at room temperature
- 1/2 cup oil
- 1 teaspoon vanilla
- 2 cups finely grated unpeeled zucchini
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a muffin tin or line it with paper liners to prevent sticking and make removal easier.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt until well mixed and evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs into the oil until fully blended. Stir in the vanilla extract to infuse flavor.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until just combined. The batter will be quite thick and somewhat dry at this stage.
- Fold in Zucchini: Gently fold the finely grated zucchini into the batter until evenly incorporated, ensuring not to overmix to keep the muffins tender.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. Muffins are done when a toothpick inserted in the center comes out clean.
- Cool and Store: Allow the muffins to cool before removing them from the tin. Store at room temperature in an airtight container for up to 5 days, or wrap individually and keep refrigerated or frozen for up to 3 weeks. Warm before serving for best taste.
Notes
- Flavor Tip: Add chocolate chips to the batter for an extra sweet twist.
- Make sure to grate the zucchini finely and squeeze out excess moisture to avoid soggy muffins.
- Room temperature eggs help the batter blend more smoothly.
- These muffins freeze well; thaw before reheating.
Nutrition
- Serving Size: 1 muffin
- Calories: 219
- Sugar: 17g
- Sodium: 173mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg
