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Zucchini Bread Muffins

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Deliciously moist and tender zucchini bread muffins, lightly spiced with cinnamon – a perfect breakfast or afternoon snack!

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  2. Mix the grated zucchini, sugar, and vegetable oil in a large bowl until nicely blended.
  3. Add the eggs and vanilla extract to the zucchini mixture, mixing until fully incorporated.
  4. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in another bowl.
  5. Combine the dry ingredients with the wet ingredients, stirring gently until just combined.
  6. Fill the muffin cups about two-thirds full with batter.
  7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

For the best texture, use freshly grated zucchini and ensure to squeeze out any excess moisture.

Nutrition

Find it online: https://pinrecipezbylinaa.com/zucchini-bread-muffins-zucchini-bread/

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