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Zucchini Muffin Recipe

Delicious and moist zucchini muffins perfect for breakfast or a snack.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups grated zucchini

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with muffin liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined.
  4. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Fold in the grated zucchini.
  6. Divide the batter evenly among the prepared muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

Keywords

Muffins, Zucchini
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