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Zucchini Muffins

Name: Zucchini Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'All-purpose flour', 'amount': '2 cups'}; {'ingredient': 'Grated zucchini', 'amount': '1 1/2 cups'}; {'ingredient': 'Granulated sugar', 'amount': '3/4 cup'}; {'ingredient': 'Vegetable oil', 'amount': '1/2 cup'}; {'ingredient': 'Eggs', 'amount': '2, large'}; {'ingredient': 'Vanilla extract', 'amount': '1 teaspoon'}; {'ingredient': 'Baking soda', 'amount': '1 teaspoon'}; {'ingredient': 'Baking powder', 'amount': '1 teaspoon'}; {'ingredient': 'Ground cinnamon', 'amount': '1 teaspoon'}; {'ingredient': 'Ground nutmeg', 'amount': '1/4 teaspoon'}; {'ingredient': 'Salt', 'amount': '1/2 teaspoon'}; {'ingredient': 'Chopped walnuts', 'amount': '1/2 cup (optional)'}

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

Zucchini Muffins

Servings: 12

Ingredients

Instructions

Dietary Information

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