Description

Indulge in the delightful flavors of homemade Zucchini Muffins, a perfect option for breakfast, snacks, or dessert. These muffins are incredibly moist and fluffy, thanks to the generous addition of shredded zucchini. Infused with aromatic spices like cinnamon and nutmeg, they offer a comforting taste that will have you reaching for seconds. Easily customizable with chocolate chips or nuts, these muffins not only satisfy your sweet tooth but also provide a nutritious boost. Bake a batch and enjoy them fresh or freeze them for busy days ahead.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Optional: 1 cup semi-sweet chocolate chips or chopped nuts
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups shredded zucchini

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Instructions

Preheat your oven to 425°F (218°C) and prepare a muffin pan with cooking spray or liners.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix vegetable oil, applesauce, brown sugar, granulated sugar, egg, vanilla extract, and shredded zucchini until combined.
Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing.
Fill each muffin cavity completely with batter and bake for 5 minutes at 425°F (218°C). Then reduce the temperature to 350°F (177°C) and bake for an additional 13–15 minutes until a toothpick comes out mostly clean.
Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (85g)
Calories: 210
Sugar: 14g
Sodium: 160mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg