Description
Discover how to make delicious one-bowl zucchini muffins with this easy recipe. Perfect for breakfast or a snack, these muffins are a must-try!
Ingredients
Scale
- 1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 1/2 teaspoon (3 ml) salt
- 1 and 1/2 teaspoons (3 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground nutmeg
- 1/2 cup (120ml) vegetable 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 (10 ml) pure vanilla extract
- 2 Tablespoons (30ml) milk (dairy or non-dairy)
- 1 and 3/4 cups (210g) shredded zucchini (no need to blot)*
- optional: 1 cup (180g) dairy-free chocolate chips (or chopped nuts, raisins, etc)
- optional: coarse sugar, for sprinkling on top
Instructions
- Heat your oven to 425°F (218°C) and prepare a 12-cup muffin tin by either spraying it with nonstick spray or lining it with cupcake liners.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside.
- In another bowl, blend together the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk. Once smooth, mix in the shredded zucchini.
- Gently mix the wet mixture into the dry ingredients until they are just combined. If you’d like to add extras like chocolate chips or nuts, fold them in now. Avoid over-mixing; the batter will be thick.
- Fill each muffin liner to the brim with the batter. Optionally, sprinkle some coarse sugar over the top.
- Place the muffins in the oven and bake for 5 minutes at 425°F (218°C). Without removing them, lower the temperature to 350°F (177°C) and bake for an additional 15–17 minutes, or until a toothpick inserted into the center comes out clean. The total baking time should be around 20–21 minutes. For mini muffins, bake at 350°F (177°C) for 11–13 minutes.
- Let the muffins cool in the tin for 5 minutes, then move them to a cooling rack to finish cooling, or enjoy them while warm.
- Keep the muffins covered at room temperature for a few days, and then store them in the refrigerator for up to a week.
Notes
- Enhance the flavor by using a combination of all-purpose and whole wheat flour.
- Use room temperature eggs for a smoother batter texture.
- Customize muffins with mix-ins like chocolate chips, nuts, or raisins.
- Prep Time: 15 minutes
- Cook Time: 20-21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Fat: 10g
- Protein: 3g
Keywords: zucchini muffins, chocolate chip, baking instructions, easy recipe, breakfast treat
