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Zucchini Muffins Recipe

Zucchini Muffins

Delicious and healthy zucchini muffins that are moist, flavorful, and easy to make.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Grated zucchini About 1 medium zucchini, squeezed to remove excess moisture.
  • 1 cup All-purpose flour Provides structure to the muffins.
  • 1/2 cup Whole wheat flour Adds fiber and nutrition.
  • 1 teaspoon Baking powder Leavening agent for the muffins.
  • 1/2 teaspoon Baking soda Helps the muffins rise.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Ground cinnamon Adds warmth and flavor.
  • 1/2 teaspoon Nutmeg Provides a warm spice flavor.
  • 1/2 cup Granulated sugar Adds sweetness.
  • 1/2 cup Brown sugar Packed, for added moisture and flavor.
  • 1/2 cup Vegetable oil Provides moisture.
  • 2 large Eggs Bind the ingredients together.
  • 1 teaspoon Vanilla extract Adds flavor.
  • 1/2 cup Chopped walnuts or pecans Optional, for added crunch.
  • 1/2 cup Raisins or chocolate chips Optional, for sweetness.

Equipment

  • mixing bowls
  • Muffin tin
  • whisk
  • Grater
  • Measuring cups and spoons
  • wire rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Add the grated zucchini to the wet mixture and stir until combined. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in nuts or chocolate chips if using.
  6. Prepare the muffin tin by lining it with paper liners or greasing it. Fill each muffin cup about 2/3 full with the batter.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Zucchini muffins are versatile and can be customized with various add-ins like nuts or chocolate chips. They are a great way to sneak in vegetables into your diet.