Description
Soft and moist zucchini muffins made in one bowl with cinnamon and optional chocolate chips, nuts, or blueberries.
Ingredients
Scale
- 1/2 cup vegetable oil
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups shredded zucchini
- 1 cup optional mix-ins such as chocolate chips, nuts, or blueberries
Instructions
- Preheat oven to 350°F and line muffin pans with liners.
- Mix oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Stir in cinnamon, baking soda, baking powder, and salt.
- Add flour and mix until combined.
- Fold in shredded zucchini and optional mix-ins.
- Divide batter among 18 muffin cups.
- Bake for 15 to 25 minutes or until a toothpick comes out clean.
- Cool slightly before removing from the pan.
Notes
- Do not squeeze moisture from the zucchini.
- Use freshly shredded zucchini for the best texture.
- Add chocolate chips, nuts, or blueberries if desired.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 12
- Sodium: 112
- Fat: 7
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 1
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
- Cholesterol: 18