Description
Moist and delicious zucchini muffins that make vegetables a tasty treat for any occasion.
Ingredients
Scale
- 2 medium zucchinis (grated)
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 eggs, lightly beaten
- 0.5 cup vegetable oil
- 0.75 cup sugar
- 1 teaspoon vanilla extract
- Optional: 0.5 cup chopped walnuts or chocolate chips
Instructions
- Grate the zucchinis, no need to peel them.
- Lightly squeeze the grated zucchini to release some water.
- In one bowl, mix the dry ingredients: flour, salt, baking soda, and cinnamon.
- In another bowl, whisk together the eggs, oil, sugar, and vanilla until blended.
- Stir the grated zucchini into the wet mixture.
- Add the dry mixture to the wet mixture and combine.
- Fold in optional nuts or chocolate chips.
- Pour the batter into muffin tins, filling each cup about two-thirds full.
- Bake at 350°F (175°C) for 20-25 minutes. Check with a toothpick; it should come out clean.
Notes
Use extra zucchini if you have it; just note it may be denser. Leftovers last up to three days in a sealed container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg