Zucchini Spice Muffins
Warm, spiced, and bursting with flavor, these Zucchini Spice Muffins are the perfect way to bake with seasonal produce while indulging in cozy autumnal spices. Made with freshly grated zucchini, ground cinnamon, and a touch of nutmeg, these moist muffins strike the ideal balance between sweet and wholesome. The addition of optional chopped walnuts and raisins offers a delightful crunch and chew, making them irresistible for breakfast or an afternoon snack. Ready in under an hour, this easy muffin recipe creates a dozen bakery-quality treats that are soft, fluffy, and naturally speckled with zucchini. Whether enjoyed fresh out of the oven or stored for later, these muffins are a flavorful way to elevate your baked goods game. Perfect for zucchini season, use this recipe to create delicious, homemade goodness that your family will love!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar, packed
- 2 pieces Large eggs
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 2 cups Grated zucchini
- 0.5 cups Chopped walnuts (optional)
- 0.5 cups Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
In a separate medium-sized bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
Gently fold the wet ingredients into the flour mixture using a spatula, being careful not to overmix. Stir just until combined.
Add the grated zucchini to the batter and fold it in until evenly distributed. If desired, stir in the chopped walnuts and/or raisins for added texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 22-25 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 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 482.6 g | 175% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 263.6 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 334 mg | 26% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2626 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.
