Teresa's Recipes
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!
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Grated zucchini
- 3/4 cup Granulated sugar
- 1/2 cup Vegetable oil
- 2, large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
- 1/2 cup (optional) Chopped walnuts
Dietary Notes
- 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
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!
Tips
- For added flavor, try incorporating chocolate chips or dried cranberries into the batter.
- If you prefer a sweeter muffin, increase the sugar to 1 cup.
- These muffins can be frozen for up to 3 months. Just wrap them tightly in plastic wrap and place them in an airtight container.