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Easy Zucchini Bread Muffins

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Deliciously moist and sweet muffins made with fresh zucchini, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 medium zucchini (about 1 cup, grated)
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts or chocolate chips (optional)

Instructions

  1. Grate your zucchini using a box grater or food processor. Set it aside so it can shed some moisture.
  2. Whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
  3. Beat together the granulated sugar, brown sugar, and eggs until fluffy and well combined.
  4. Pour in the vegetable oil and vanilla extract into the sugar and egg mixture. Stir until blended.
  5. Pour the dry mix into the wet mixture and gently fold until no dry flour is left.
  6. Carefully add in the grated zucchini and fold it into the batter. Optionally stir in walnuts or chocolate chips.
  7. Scoop the batter into a greased muffin tin, filling each cup about 3/4 full. Bake at 350°F (175°C) for 20-25 minutes.
  8. Let them cool in the pan for about 5 minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. For longer storage, freeze for up to 3 months.

Nutrition

Find it online: https://pennykitchenz.com/easy-zucchini-bread-muffins/

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