Description
Deliciously moist and flavorful Zucchini Bread Muffins made with shredded zucchini, warm spices, and a touch of sweetness. Perfect for a healthy snack or breakfast treat, these muffins offer a wonderful way to incorporate vegetables into your diet with optional add-ins like chocolate chips or nuts to suit your taste.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (30ml) milk (dairy or non-dairy)
- 1 and 3/4 cups (210g) shredded zucchini (no need to blot)
Optional Add-ins
- 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc.)
- Coarse sugar, for sprinkling on top
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside this dry mixture.
- Combine Wet Ingredients: In a medium bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk until smooth and fully incorporated.
- Add Zucchini: Stir the shredded zucchini into the wet ingredients, mixing gently to evenly distribute without overworking the batter.
- Combine Wet and Dry: Pour the wet zucchini mixture into the bowl with dry ingredients. Stir or whisk gently until just combined. Avoid over-mixing to keep the muffins tender. The batter will be thick.
- Fold in Optional Add-ins: If using chocolate chips, nuts, or raisins, fold them into the batter carefully at this stage.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each to the top. If desired, sprinkle coarse sugar on top to add a crunchy texture.
- Bake Muffins: Bake in the preheated oven at 425°F (218°C) for 5 minutes. Then reduce the temperature to 350°F (177°C) and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. For mini muffins, bake at 350°F (177°C) for 11–13 minutes total.
- Cool Muffins: Allow the muffins to cool for 5 minutes in the pan. Then transfer them to a wire rack to cool completely or enjoy warm.
- Storage: Store muffins covered at room temperature for a few days. For longer freshness, refrigerate for up to 1 week.
Notes
- No need to blot shredded zucchini; moisture helps keep muffins moist.
- Use either all-purpose or whole wheat flour, or a mix, according to preference.
- Optional add-ins like chocolate chips, nuts, or raisins can be added for extra flavor and texture.
- Adjust baking time if making mini muffins.
- Do not over-mix batter to prevent tough muffins.
- Coarse sugar topping adds appealing crunch but is optional.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
