Green Zucchini Muffins (Printable version)
Tender, moist muffins loaded with fresh zucchini and warm cinnamon spices. A wholesome breakfast treat or satisfying snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
07 - 2 large eggs
08 - 1/2 cup vegetable oil or melted coconut oil
09 - 1/2 cup granulated sugar
10 - 1/4 cup packed brown sugar
11 - 1 teaspoon pure vanilla extract
→ Vegetables
12 - 1 1/2 cups grated green zucchini, excess moisture removed
→ Optional Add-ins
13 - 1/2 cup chopped walnuts or pecans
14 - 1/2 cup chocolate chips or raisins
# How to Prepare:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or apply nonstick spray to each cup.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
03 - In a separate medium bowl, beat eggs. Add vegetable oil, granulated sugar, brown sugar, and vanilla extract; whisk until smooth and fully combined.
04 - Fold the wet mixture into the dry ingredients using a spatula until just combined. Do not overmix, as this can result in dense muffins.
05 - Gently fold grated zucchini and any optional add-ins into the batter until evenly distributed.
06 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert advice:
01 -
- These muffins somehow stay perfectly moist for days, making them ideal for busy mornings when you need to grab breakfast on your way out.
- The zucchini practically disappears into the batter, making this a brilliant way to sneak vegetables past picky eaters without a single complaint.
02 -
- Squeezing excess moisture from the zucchini is absolutely critical, or your muffins will end up with soggy middles that never quite set.
- Let the muffins rest in the tin for exactly 5 minutes before moving to a cooling rack, as I learned the hard way that too little time makes them fall apart while too much time makes them steam and lose their perfect texture.
03 -
- Freeze extra garden zucchini already grated and measured in freezer bags, so you can make these muffins year-round without the squeezing step, as freezing naturally releases the excess moisture when thawed.
- For a more complex flavor profile, replace a quarter cup of the all-purpose flour with almond flour, which adds a subtle nutty undertone that pairs beautifully with the zucchini.