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Moist and Flavorful Zucchini Muffins

Delicious and easy zucchini muffins that are moist and packed with flavor, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups grated zucchini about 2 medium zucchinis
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar or brown sugar for a richer flavor
  • 0.5 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 cup chopped nuts or chocolate chips optional for added texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. Grate the zucchini and gently squeeze out excess moisture using a clean kitchen towel or paper towel.
  3. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. In a separate bowl, blend the sugar and eggs until creamy. Incorporate the oil and vanilla extract, mixing well.
  5. Gradually add the dry ingredients to the wet mixture; do not overmix. Gently fold in the grated zucchini and any optional ingredients like nuts or chocolate chips.
  6. Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the tin for 5 minutes before transferring muffins to a wire rack to cool completely.

Notes

These muffins are moist and can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage. Reheat by microwaving for 15-20 seconds.