Description
Discover how to make delicious zucchini bread muffins with this easy recipe. Perfect for breakfast or as a snack, these muffins are a tasty treat!
Ingredients
- – 1 ½ cups (180 g) flour
- – 1 cup (200 g) sugar
- – 1 teaspoon (5 ml) cinnamon
- – 1/2 teaspoon (3 ml) baking powder
- – 1/2 teaspoon (3 ml) baking soda
- – 1/2 teaspoon (3 ml) salt
- – 2 large eggs – at room temperature
- – ½ cup (120 ml) vegetable oil
- – 1 teaspoon (5 ml) vanilla
- – 2 cups (240 g) finely grated unpeeled zucchini
Instructions
- Set your oven to 350 degrees before you begin, and either grease a muffin tray or use paper liners.
- In a sizable bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt using a whisk.
- Beat the eggs with the oil, then add vanilla and mix well. Combine the wet mixture with the dry ingredients until they are just blended, resulting in a very thick and slightly dry mix.
- Gently mix the grated zucchini into the batter until it is evenly distributed.
- Spoon the batter into the muffin cups, filling them to about three-quarters of their capacity.
- Place in the oven and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Keep the muffins at room temperature in a sealed container for up to five days, or wrap each one individually in plastic wrap and store them in the refrigerator or freezer for up to three weeks. Enjoy them at room temperature or warm them briefly in the microwave, adding a touch of butter if desired.
Notes
- Ensure the zucchini is finely grated for even distribution in the muffins.
- Be careful not to overmix the batter; mix until just combined.
- For extended freshness, wrap each muffin individually in plastic before storing in the refrigerator or freezer.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Fat: 10g
- Protein: 3g
Keywords: zucchini muffins, moist texture, easy baking, healthy snack, vegetable oil, cinnamon flavor
