These zucchini muffins are soft, moist, and the perfect way to use up that garden zucchini. They’re easy to make and a delicious treat for breakfast or a snack.
Key Ingredients & Substitutions
- Zucchini: Freshly grated is best. No substitute here!
- All-Purpose Flour: Whole wheat pastry flour can also work for a slightly nuttier flavor.
- Sugar: Granulated sugar is standard. Brown sugar can add a caramel note.
- Eggs: No good direct substitute, they bind everything together.
- Oil: Vegetable oil, canola oil, or melted coconut oil all work. Applesauce can be substituted for half the oil for a lighter muffin.
- Vanilla Extract: Don’t skip it, it adds warmth.
- Spices: Cinnamon and nutmeg are classic. You can also add a pinch of allspice.
- Baking Powder & Baking Soda: Essential for rise.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Tools Needed: Muffin tin, paper liners, mixing bowls, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Oven and Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This prevents sticking and makes cleanup easy.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure there are no lumps of brown sugar.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined. This forms the liquid base for your zucchini muffins.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough zucchini muffins. A few lumps are okay.
5. Fold in Zucchini
Add the grated zucchini to the batter. Gently fold it in until evenly distributed. The zucchini adds incredible moisture to these muffins.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. You can use an ice cream scoop for easy portioning.
7. Bake the Muffins
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a zucchini muffin comes out clean. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack.
Storage Instructions
Store leftover zucchini muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw frozen muffins at room temperature or warm them gently in the microwave.
Frequently Asked Questions (FAQ)
Q: Do I need to squeeze the water out of the grated zucchini?
A: Yes, it’s highly recommended. Zucchini holds a lot of water, and squeezing it out prevents your zucchini muffins from becoming soggy.
Q: Can I add chocolate chips to these zucchini muffins?
A: Absolutely! Chocolate chips are a fantastic addition. Fold in ½ to 1 cup with the zucchini.
Q: My muffins are dry, what did I do wrong?
A: Overmixing the batter is a common culprit for dry muffins. Overbaking can also cause them to dry out.
Q: Can I make these ahead of time?
A: Yes, these zucchini muffins are perfect for meal prep. They stay fresh for several days.
Q: Can I use frozen zucchini?
A: You can, but make sure to thaw it completely and squeeze out all excess water before adding it to the batter.