Description
Delicious and moist zucchini bread muffins made with finely grated zucchini, warm cinnamon, and a hint of vanilla. These muffins are perfect for a healthy snack or breakfast treat, offering a balance of sweet and spice with a tender crumb.
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 extract
- 2 cups finely grated unpeeled zucchini
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs into the oil, then stir in the vanilla extract until the mixture is smooth.
- Combine Wet and Dry Mixtures: Stir the wet ingredients into the dry ingredients gently until just combined. The batter will be very thick and somewhat dry at this point—avoid overmixing to keep muffins tender.
- Fold in Zucchini: Gently fold the finely grated zucchini into the batter until evenly incorporated.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake Muffins: Place the tray in the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Store: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack. Store at room temperature in an airtight container for up to 5 days or wrap individually and refrigerate or freeze for up to 3 weeks. Warm before serving if desired.
Notes
- Flavor Tip: Add chocolate chips to the batter for a sweeter, indulgent variation.
- Use unpeeled zucchini for added nutrition and color.
- Do not overmix batter to ensure muffins stay light and tender.
- If zucchini is very watery, gently squeeze out excess moisture before adding to batter to avoid sogginess.
Nutrition
- Serving Size: 1 muffin
- Calories: 219 kcal
- Sugar: 17 g
- Sodium: 173 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 27 mg
