Zucchini Muffins
Easy zucchini muffins that are fluffy, gently sweet, and perfectly spiced—great for breakfast, snacks, or a healthier dessert! The grated zucchini keeps them extra moist without tasting like veggies.
Equipment
- Mixing bowls
- Box grater
- Measuring cups and spoons
- Whisk or wooden spoon
- Muffin pan (12-cup)
- Paper liners or nonstick spray
- Ice cream scoop
- Cooling rack
Ingredients
- 1.5 cups all-purpose flour or gluten-free flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp ground cinnamon
- 0.25 tsp nutmeg
- 0.25 tsp ginger or allspice optional
- 0.5 tsp salt
- 2 large eggs
- 0.5 cup vegetable oil or canola oil
- 0.75 cup granulated sugar
- 1 tsp vanilla extract
- 1.5 cups grated zucchini about 1 medium summer squash
- 0.5 cup chopped walnuts, pecans, or chocolate chips optional
- raisins or cranberries optional
Instructions
- Preheat oven to 350°F (175°C). Line or grease muffin pan.
- Grate zucchini and gently squeeze out excess moisture.
- Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl.
- Beat eggs, sugar, oil, and vanilla in another bowl until smooth.
- Stir in grated zucchini.
- Combine wet and dry mixtures just until blended. Don’t overmix.
- Fold in nuts, chocolate chips, or raisins if using.
- Scoop batter into muffin pan, filling each cup 3/4 full.
- Bake for 18–22 minutes. Cool in pan 5 minutes, then move to rack.
Notes
Store muffins in an airtight container for up to three days, or freeze for longer storage. Add applesauce if using gluten-free flour to keep them moist. These muffins are delicious plain or with a bit of butter!
Nutrition
Calories: 175kcal | Protein: 3g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 140mg