Zucchini Muffins Ii
Indulge in the perfect balance of moistness and sweetness with our Zucchini Muffins II recipe, a wholesome treat packed with fresh grated zucchini and a hint of warmth from cinnamon and nutmeg. These easy zucchini muffins come together in just 40 minutes and feature a delightful blend of brown sugar and vanilla for extra richness. With the option to include chopped walnuts or pecans for a nutty crunch, each bite offers a tender texture and a subtle spice that feels like a cozy hug. Perfect for breakfast, snack time, or even dessert, these muffins are a great way to use up zucchini and add a touch of veggie goodness to your day. Bonus: They stay fresh for days and freeze beautifully, making them a practical yet delicious baked good!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2 pieces Large eggs
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Grated zucchini
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or grease the tin lightly with butter or non-stick spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
In a separate medium bowl, whisk the eggs until lightly beaten. Add the vegetable oil and vanilla extract, and mix until combined.
Gradually stir the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing to keep the muffins tender.
Fold in the grated zucchini and the chopped walnuts or pecans (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let it cool for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 512.1 g | 186% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 311.8 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 322 mg | 25% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2061 mg | 44% | |
*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.
