Zucchini Muffins
These moist and flavorful zucchini muffins are the perfect way to enjoy a wholesome treat that’s packed with hidden veggies and subtle sweetness. Made with freshly grated zucchini, warm spices like cinnamon and nutmeg, and a hint of vanilla, these muffins are irresistibly tender with a delicate crumb. Optional add-ins like chopped walnuts or raisins provide a delightful texture and extra flavor, while the quick prep and 20-minute bake time make them an ideal choice for busy mornings or afternoon snacks. Whether served warm or at room temperature, these zucchini muffins are sure to become a family favorite. Perfect for breakfast, brunch, or a portable treat, they’re a delicious balance of healthy and indulgent.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 large eggs
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1.5 cups zucchini, grated and squeezed dry
- 2 tablespoons milk
- 0.5 cups chopped walnuts or pecans (optional)
- 0.5 cups raisins (optional)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, beat the eggs, then mix in the vegetable oil, vanilla extract, milk, and grated zucchini.
Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula or wooden spoon. Be careful not to overmix; only mix until just combined.
If using, fold in the chopped nuts and/or raisins.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 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 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 480.7 g | 175% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 262.7 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 362 mg | 28% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2413 mg | 51% | |
*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.
