Description
Indulge in the delightful flavors of Zucchini Bread Muffins, a moist and delicious treat perfect for breakfast, snacks, or dessert. These muffins are a wonderful way to make use of fresh zucchini from the farmers market. With just the right amount of sweetness and a hint of cinnamon spice, they are sure to become a family favorite. Easy to prepare and versatile enough for any occasion, you can enjoy them plain or topped with butter or cream cheese. Bake a batch today, and freeze extras for a quick snack later!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely grated unpeeled zucchini
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin.
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In another bowl, whisk eggs and oil; stir in vanilla.
- Combine wet ingredients with dry ingredients until just mixed; do not overmix.
- Gently fold in the grated zucchini until evenly distributed.
- Scoop batter into muffin tins about three-quarters full.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg