Super Yummy Zucchini Muffins
Sweet, spiced, and irresistibly moist, these *Super Yummy Zucchini Muffins* are the perfect balance of indulgence and wholesomeness! Packed with freshly grated zucchini, a touch of cinnamon, and the option to fold in chopped walnuts or chocolate chips, these muffins deliver a delightful blend of textures and flavors in every bite. Ready in just 35 minutes, they’re a quick and easy treat ideal for breakfast, snack time, or dessert. With a soft, tender crumb and a hint of vanilla, these zucchini muffins are a great way to sneak some veggies into your day without sacrificing flavor. Whether served warm with a pat of butter or enjoyed on their own, these muffins will quickly become a family favorite. Perfect for meal prep, lunchboxes, or weekend baking, this recipe is as versatile as it is delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1.5 cups Zucchini, grated
- 0.5 cups Walnuts, chopped (optional)
- 0.5 cups Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
In a medium bowl, beat the eggs. Stir in the vegetable oil and vanilla extract until fully incorporated.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the grated zucchini, along with the walnuts or chocolate chips if using.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 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 tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your super yummy zucchini muffins warm or at room temperature!
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 55.3 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 278 mg | 21% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1871 mg | 40% | |
*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.
