Zucchini muffins are a delightful way to incorporate more vegetables into your diet while enjoying a sweet treat.
These muffins are moist, flavorful, and perfect for breakfast, a snack, or even dessert.
The zucchini adds a wonderful texture and moisture without overpowering the other flavors, making these muffins a healthy and delicious option for any time of day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 2 small zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the grated zucchini, and if desired, the nuts and raisins or chocolate chips.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Facts
Each zucchini muffin contains approximately:
- Calories: 220
- Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 30mg
- Sodium: 180mg
- Carbohydrates: 29g
- Fiber: 1g
- Sugars: 16g
- Protein: 3g
Frequently Asked Questions (FAQs)
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes a binding agent like xanthan gum.
How should I store zucchini muffins?
Store the zucchini muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze zucchini muffins?
Yes, you can freeze zucchini muffins. Wrap each muffin in plastic wrap and place them in a resealable plastic bag. They can be frozen for up to 3 months. Thaw them at room temperature or in the refrigerator before serving.
Can I omit the nuts or add other mix-ins?
Absolutely! You can omit the nuts if you prefer or add other mix-ins like dried cranberries, chopped apples, or shredded coconut.
What can I use as a substitute for vegetable oil?
You can substitute vegetable oil with an equal amount of melted coconut oil, olive oil, or applesauce for a healthier option.