Description
Moist and flavorful zucchini bread muffins made with grated zucchini, warm spices, and balanced sweetness. A wholesome, no-fuss option for breakfast, snacks, or desserts with a comforting, nutty depth of flavor.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
1/2 cup oil
1 teaspoon vanilla extract
2 cups finely grated unpeeled zucchini (squeezed dry)
Instructions
Preheat oven to 375°F (190°C)
Line a 12-cup muffin tin with paper liners
In a bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt
In another bowl, beat eggs, then mix in oil and vanilla extract
Add wet ingredients to dry ingredients and stir until just combined
Fold in grated zucchini
Divide batter evenly among muffin cups
Bake for 22 minutes or until golden and a toothpick inserted in center comes out clean
Cool in pan for 5 minutes before transferring to a wire rack
Notes
Use whole wheat flour for a heartier texture
Flax eggs (2 tbsp ground flaxseed + 5 tbsp water) substitute for vegetarian/vegan version
For extra warmth, add 1/4 teaspoon nutmeg to dry ingredients
Store in airtight container at room temperature for 2-3 days or freeze for up to 3 months
- Prep Time: 15
- Cook Time: 22
- Category: Bread recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg