Print

zucchini muffins

Fresh Zucchini Muffins on a Wooden Board
Print Recipe

These moist and delicious zucchini muffins are the perfect way to use up your summer harvest! They’re easy to make and packed with flavor.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini, excess moisture squeezed out
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the shredded zucchini and nuts (if using).
  6. Fill the muffin cups about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, add a cream cheese frosting or a sprinkle of cinnamon sugar on top.

Find it online: https://mommymademeals.com/zucchini-muffins/