Spiced Zucchini Muffins
Transform your morning routine or dessert spread with these irresistible Spiced Zucchini Muffins, a perfect balance of wholesome and indulgent. Bursting with cozy flavors of cinnamon, nutmeg, and cloves, these moist muffins are elevated by subtly sweet grated zucchini—a clever way to sneak in veggies without sacrificing taste. Optional add-ins like chopped nuts, raisins, or chocolate chips let you customize each batch to your cravings. Ready in just 40 minutes, these muffins are ideal as a grab-and-go breakfast, a mid-day snack, or a comforting treat alongside a warm cup of tea. Whether for meal prep or weekend baking, this easy recipe guarantees tender, flavorful muffins that your whole family will love. Keywords: spiced zucchini muffins, easy zucchini muffin recipe, moist zucchini muffins, cinnamon spice muffins, healthy breakfast muffins.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups zucchini, grated
- 0.5 cup chopped nuts (optional, such as walnuts or pecans)
- 0.5 cup raisins or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, sift together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk to combine.
In a separate bowl, whisk the eggs. Add the vegetable oil and vanilla extract and mix well.
Slowly pour the wet ingredients into the dry ingredients. Stir until just combined—avoid overmixing.
Gently fold in the grated zucchini using a spatula. If you'd like, stir in the chopped nuts and/or raisins (or chocolate chips) at this stage.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 432.1 g | 157% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 222.1 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 308 mg | 24% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2622 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
