Print

Zucchini bread muffins you can’t resist trying today!

zucchini bread muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious and moist zucchini bread muffins that are perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the grated zucchini, sugar, and oil.
  3. Add the eggs and vanilla extract, and mix until well combined.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. If using, fold in the chopped walnuts.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • These muffins can be frozen for up to 3 months.
  • Feel free to add chocolate chips or dried fruit for extra flavor.

Nutrition

Find it online: https://tastyrcp.com/zucchini-bread-muffins-delicious-recipe/