Description
Flavorful and moist zucchini muffins with cinnamon, vanilla, and brown sugar. Perfect for breakfast or snacking.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 1 3/4 cups shredded zucchini
- 1 cup chocolate chips optional
- Coarse sugar optional
Instructions
- Preheat oven to 425°F and prepare a 12-cup muffin pan
- Whisk flour baking powder baking soda salt cinnamon and nutmeg
- Whisk oil sugars eggs vanilla and milk
- Stir in shredded zucchini
- Combine wet and dry ingredients until just mixed
- Fold in optional add-ins
- Fill muffin cups to the top
- Bake 5 minutes at 425°F
- Reduce oven to 350°F and bake 15 to 17 minutes more
- Cool 5 minutes and transfer to wire rack
Notes
- Do not peel zucchini unless preferred
- Freeze muffins up to 3 months
- Do not overmix batter
- Optional chocolate chips nuts or raisins work well
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 230
- Sugar: 15
- Sodium: 180
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 35