Zucchini Muffins
Zucchini muffins are a delightful way to start your day, combining the subtle sweetness of zucchini with warm cinnamon undertones. These easy-to-make muffins are not only a tasty breakfast treat but also a sneaky way to sneak in some veggies. Perfect for brunch or cozy mornings at home, they promise fluffy bites that will leave everyone wanting more. Enjoy them plain or customize with chocolate chips for added indulgence!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- â…“ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Grate zucchini and squeeze out excess moisture with a clean towel.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, beat eggs and mix in oil and vanilla until smooth.
- Pour wet ingredients into dry ingredients and gently fold until just combined.
- Fold in grated zucchini until evenly mixed.
- Spoon batter into muffin tins lined with paper liners or greased.
- Bake for 20-25 minutes or until golden brown.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 150
- Sugar: 9g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg