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zucchini muffins

zucchini muffins

These moist and fluffy zucchini muffins are perfect for breakfast, snacks, or a healthier dessert. Packed with fresh zucchini, warm spices, and optional add-ins, they’re quick, easy, and family-approved!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg optional
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup sugar brown sugar recommended
  • ½ cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 2 cups grated zucchini squeezed dry
  • ½ cup chocolate chips nuts, or raisins (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a muffin tin.
  2. In a bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together eggs, sugar, oil, and vanilla until smooth.
  4. Stir in the grated zucchini.
  5. Fold dry ingredients into the wet mixture until just combined.
  6. Add chocolate chips, nuts, or raisins if desired.
  7. Spoon batter into muffin cups, filling about ¾ full.
  8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

  • Always squeeze excess water from zucchini.
  • Do not overmix the batter for light, fluffy muffins.
  • Try variations: carrot zucchini muffins, pumpkin zucchini muffins, or a mix of oats for extra fiber.