The Best Zucchini Muffins
These zucchini muffins are moist, flavorful, and packed with wholesome ingredients. Perfect for breakfast, snacks, or dessert!
Servings: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves optional
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 1 tbsp vanilla extract
- 2 cups zucchini grated
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with parchment paper liners.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground cloves (if using). Set aside.
- In a separate medium bowl, beat the eggs and then add the sugar, oil, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined. Be careful not to over-mix; a few lumps are okay!
- Fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked The Best Zucchini Muffins!
Equipment
- Mixing Bowls
- Whisk
- Grater
- Muffin Tin
- Parchment paper liners
Notes
- For extra flavor, add a pinch of nutmeg or ginger to the batter.
- If zucchini is watery, squeeze out excess moisture before adding to batter.
- These muffins freeze well; store in an airtight container for up to 3 months.
- Try adding chocolate chips, nuts, or dried fruit for variety.
- Use parchment paper liners for easy cleanup and muffin removal.