Description
These Best Zucchini Muffins offer a perfect blend of sweetness and moisture. With simple ingredients, they make a delightful treat for breakfast or snacks.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup (164 g) vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups grated zucchini, gently squeezed to remove excess moisture
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper liners or use non-stick spray.
- In a large bowl, mix the flour, baking powder, baking soda, kosher salt, brown sugar, granulated sugar, vegetable oil, vanilla extract, and eggs until well combined. Expect a thick batter.
- Incorporate the grated zucchini into the mixture until evenly distributed. This will help to loosen the batter.
- Spoon the batter into the muffin cups, filling each cup about ⅔ full.
- Bake for 20 to 24 minutes, or until a toothpick inserted comes out with a few moist crumbs but no wet batter. Start checking at 18 minutes to avoid overbaking.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, or enjoy them warm.
Notes
For extra flavor, consider adding chopped nuts or chocolate chips to the batter.
These muffins can be stored in an airtight container for up to a week.
Freezing the muffins is a great option; simply thaw and enjoy when desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg