why make this recipe
Zucchini muffins are a delightful way to use up extra zucchini from your garden or the store. They are moist, flavorful, and can be a healthier snack or breakfast option. Plus, they are easy to make and can be enjoyed by the whole family. The addition of spices like cinnamon and nutmeg makes them taste cozy and comforting. Whether you add nuts or chocolate chips, these muffins are sure to please everyone!
how to make Zucchini Muffins
Ingredients:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅔ cup sugar (white, brown, or a mix)
- 2 large eggs
- ⅓ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1½ cups grated zucchini (about 1 medium zucchini, moisture squeezed out)
- Optional: ½ cup chopped walnuts (pecans, or chocolate chips)
Directions:
- Preheat oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease with nonstick spray.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a large bowl, whisk together the sugar, eggs, oil, and vanilla until smooth. Stir in the grated zucchini.
- Combine: Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
- Fill muffin tin: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
how to serve Zucchini Muffins
Zucchini muffins are great served warm with a pat of butter. They can also be enjoyed at room temperature as a quick snack or part of breakfast. Pair them with a cup of coffee or tea for a perfect treat!
how to store Zucchini Muffins
Store leftover zucchini muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for about a week. You can also freeze muffins! Just wrap them tightly in plastic wrap and then place them in a freezer bag. They will stay fresh for up to 3 months.
tips to make Zucchini Muffins
- Make sure to squeeze out excess moisture from the grated zucchini to avoid soggy muffins.
- Feel free to experiment by adding spices like ginger or even a touch of cocoa powder for chocolatey muffins.
- If you want a sweeter muffin, you can increase the sugar slightly or add a bit of honey or maple syrup instead.
variation
Try adding different mix-ins to give the muffins your own twist! Some great options include dried fruit, pumpkin puree, or shredded carrots to boost the flavors and nutrients.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a healthier option. However, the muffins may be denser.
2. Can I make Zucchini Muffins without eggs?
Yes, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) or unsweetened applesauce for a vegan version.
3. How do I know when the muffins are done baking?
You can check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they are ready!
