Description
Transform surplus zucchini into 12 tender, sweet-tangy muffins in 35 minutes. These quick, easy zucchini bread muffins are perfect for breakfast or snacks. Light and airy with cinnamon, they need no special equipment and minimal cleanup.
Ingredients
1 ½ cups all-purpose flour
1 cup sugar
1 tsp cinnamon
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
2 cups unpeeled zucchini, finely grated
Instructions
Preheat oven to 375°F
Line muffin tin with paper liners or grease with nonstick spray
In a large bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt
In a separate bowl, whisk eggs and oil until homogeneous
Stir in vanilla extract and zucchini until combined
Gradually add wet ingredients to dry ingredients while stirring until just mixed
Spoon batter into prepared muffin tins, filling two-thirds full
Bake for 25 minutes or until a toothpick inserted in the center comes out clean
Notes
Use cake flour for a softer texture
Substitute coconut sugar for caramel notes
Double baking powder for fluffier results
Room-temperature eggs ensure even mixing
Swap oil with applesauce for oil-free
Almond extract offers a different flavor
Use spelt flour or oat milk for grain-free alternatives
Serve with a dollop of Greek yogurt for a balanced breakfast
Muffins stay fresh in an airtight container for up to 4 days
- Prep Time: 10
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg