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Zucchini Muffins: Discover the Secret to Moist Delights!

Zucchini Muffins
Print Recipe

Deliciously moist zucchini muffins that are perfect for breakfast or a snack.

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 soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, mix the grated zucchini, sugar, and oil until well combined.
  3. Add the eggs and vanilla extract, mixing until smooth.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. If using, fold in the chopped walnuts.
  7. Pour the batter into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the muffins cool in the tin 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/zucchini-muffins-moist-delights-recipe/