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Zucchini Muffins

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Tender, lightly spiced zucchini muffins that hide a full serving of vegetables inside a moist breakfast treat.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) neutral vegetable oil
  • 1/2 cup (100 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (about 180 g) shredded zucchini, excess moisture squeezed out
  • 1/2 cup (60 g) chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat oven to 190 °C (375 °F). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
  3. In a large bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla until emulsified.
  4. Stir dry ingredients into wet just until a few streaks of flour remain.
  5. Fold in shredded zucchini and optional add-ins until evenly distributed; avoid over-mixing.
  6. Scoop batter into prepared cups, filling each about 3/4 full.
  7. Bake 18–22 minutes until domed and a toothpick inserted in the center comes out clean.
  8. Cool muffins in pan 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Squeezing moisture from zucchini prevents soggy centers.
  • Swap 3/4 tsp pumpkin spice for the cinnamon and nutmeg for a different flavor profile.
  • Store muffins at room temperature in an airtight container up to 3 days.
  • Freeze tightly wrapped muffins up to 3 months; reheat 20 seconds in the microwave before serving.

Nutrition

Keywords: zucchini muffins, quick bread, breakfast, snack, vegetable muffin

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