Description
These moist classic zucchini muffins combine freshly shredded zucchini, cinnamon, and simple pantry staples in one bowl. No mixer is needed, and the recipe makes 12 tender muffins in about 34 minutes.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup vegetable oil
- 2 cups shredded unpeeled zucchini
Instructions
- Preheat the oven to 350°F. Coat 12 standard muffin cups with nonstick cooking spray or line them with paper liners.
- Add the flour, sugar, baking powder, baking soda, salt, and cinnamon to a large bowl. Stir until evenly combined.
- Add the lightly beaten eggs, vegetable oil, and shredded zucchini.
- Stir gently just until no dry flour remains. The batter may look dry at first, but the zucchini will release moisture as you mix.
- Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 10 minutes.
- Transfer the muffins to a wire rack and let them cool before serving.
Notes
- Do not squeeze the moisture from small or medium shredded zucchini.
- If the zucchini is unusually large, scrape out the tough seeds before grating.
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Do not overmix the batter.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped muffins for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 218
- Sugar: 17
- Sodium: 166
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
- Cholesterol: 31