Indulge in a delightful treat with our irresistible Zucchini Muffins recipe. Bursting with flavor and wholesome ingredients, these muffins are perfect for breakfast, brunch, or a satisfying snack any time of the day. Follow along to create your own batch of moist and flavorful muffins that are sure to impress family and friends.
Ingredients:
- 1 1/2 cups (188g) all-purpose flour (do not scoop with measuring cup, spoon in and level with the straight edge of a butter knife)
- 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 (180g) semi-sweet chocolate chips or chopped nuts
- 1/4 cup (59ml) vegetable oil (or other preferred oil)
- 1/4 cup (62.5g) unsweetened applesauce (or additional oil)
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups shredded zucchini (about 1-2 medium to large zucchinis)
Instructions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with cooking spray.Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. If adding chocolate chips or nuts, gently fold them into the dry ingredients until evenly distributed.
Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, applesauce, brown sugar, granulated sugar, egg, and vanilla extract until smooth and creamy.
Incorporate Zucchini: Fold the shredded zucchini into the wet ingredients until evenly distributed.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in dense muffins.
Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Enjoy: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes:
- For best results, shred the zucchini using the large holes of a box grater and gently squeeze out any excess moisture before adding it to the batter.
- Feel free to customize your muffins by adding your favorite mix-ins such as chocolate chips, nuts, or dried fruit.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Savor the delightful blend of flavors and textures in every bite of these moist and flavorful Zucchini Muffins. Whether enjoyed with a cup of coffee in the morning or as a sweet treat throughout the day, this recipe is sure to become a favorite in your kitchen. Happy baking! 🧁✨