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These Bakery-Style Zucchini Muffins Taste Better Than Store-Bought!

These Bakery-Style Zucchini Muffins Taste Better Than Store-Bought
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Delicious and moist bakery-style zucchini muffins that are easy to make and taste better than store-bought.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the grated zucchini, sugar, and oil.
  3. Add the eggs and vanilla extract, and mix until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. If using, fold in the chopped walnuts.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra moisture, you can add ½ cup of applesauce.
  • These muffins can be stored in an airtight container for up to 3 days.
  • Feel free to substitute half of the all-purpose flour with whole wheat flour for a healthier option.

Nutrition

Find it online: https://howeats.com/bakery-style-zucchini-muffins-better-than-store-bought/