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zucchini muffins

Freshly Baked Zucchini Muffins
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These moist and delicious zucchini muffins are the perfect way to use up your summer harvest. They’re easy to make and are great for breakfast, snacks, or even dessert!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, oil, vanilla extract, and eggs.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and nuts (if using).
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, try adding chocolate chips or raisins to the batter. These muffins are also delicious with a cream cheese frosting.

Find it online: https://cubaqueen.com/zucchini-muffins/