Zuke Muffins
Discover the perfect balance of sweet and wholesome with these moist and flavorful Zuke Muffins! Bursting with freshly shredded zucchini, warm cinnamon spice, and a blend of granulated and brown sugar, these muffins are the ultimate way to sneak in veggies while satisfying your sweet tooth. Quick and easy to whip up in just 15 minutes of prep time, the recipe features simple pantry staples and optional chopped nuts for a delightful crunch. Light, fluffy, and naturally moist, these zucchini muffins make an ideal breakfast, snack, or lunchbox treat. Perfectly suited for busy mornings or weekend baking, each batch yields 12 golden brown muffins that can be enjoyed warm out of the oven or saved for later. With keywords like "zucchini muffins recipe," "easy muffin recipe," and "moist zucchini muffins," this recipe promises to be a household favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1.5 cups Zucchini, shredded
- 2 large Eggs
- 0.5 cups Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cups Walnuts or pecans (optional, chopped)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners, or lightly grease it with nonstick spray.
In a medium-sized mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Stir well to ensure the dry ingredients are evenly distributed.
In a separate large mixing bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined.
Gently fold in the shredded zucchini into the wet ingredients until evenly mixed.
Gradually add the dry ingredients to the wet mixture, stirring just until the batter comes together. Avoid overmixing; a few small lumps are fine.
If you're using chopped walnuts or pecans, fold them into the batter at this stage.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake the muffins 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 let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 18.3 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 142 mg | 3% | |
*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.
