Description
Moist and flavorful zucchini muffins made with simple pantry ingredients. Perfect for breakfast, snacks, or lunchboxes. Easy to freeze and customize.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
2 large eggs
½ cup vegetable oil or melted coconut oil
½ cup brown sugar or maple syrup
1 tsp vanilla extract
1 cup grated zucchini (lightly drained)
½ cup optional mix-ins (chocolate chips, chopped nuts, or raisins)
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Grate zucchini and lightly squeeze out excess moisture using a paper towel.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, mix eggs, oil, brown sugar, and vanilla until well combined.
Stir grated zucchini into the wet mixture.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Add optional mix-ins if using.
Scoop batter into muffin cups, filling each about ¾ full.
Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra moist muffins, don’t over-drain the zucchini.
You can use whole wheat flour or a gluten-free blend instead of all-purpose.
Store muffins in an airtight container for up to 3 days, or freeze for up to 3 months.
Add a pinch of nutmeg for a warm spice twist.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini muffins, healthy zucchini muffins, moist muffins, easy muffin recipe, zucchini baking