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Zucchini Muffins
Indulge in the moist, flavorful goodness of these Zucchini Muffins! Packed with freshly grated zucchini, aromatic spices, and a touch of sweetness, these muffins are perfect for breakfast, a snack, or even dessert. The addition of walnuts gives them a delightful crunch, making each bite a treat. Historically, zucchini muffins have roots in the tradition of utilizing summer squash in baking, showcasing a wonderful way to enjoy this versatile vegetable. Whether enjoyed warm from the oven or at room temperature, these muffins are sure to become a family favorite!
Servings: 12
Ingredients
- All-purpose flour
- 2 cups
- Grated zucchini
- 1 1/2 cups
- Granulated sugar
- 3/4 cup
- Vegetable oil
- 1/2 cup
- Eggs
- 2, large
- Vanilla extract
- 1 teaspoon
- Baking soda
- 1 teaspoon
- Baking powder
- 1 teaspoon
- Ground cinnamon
- 1 teaspoon
- Ground nutmeg
- 1/4 teaspoon
- Salt
- 1/2 teaspoon
- Chopped walnuts
- 1/2 cup (optional)
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a large bowl, combine the grated zucchini, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until well mixed.
- In a separate bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay. If desired, fold in the chopped walnuts.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature and enjoy!
Dietary Information
Servings: 12 • Dish Type: Breakfast / Snack • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 180 • Fat: 8g • Carbs: 26g • Protein: 3g • Sodium: 200mg • Sugar: 9g
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