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Simply Zucchini Muffins

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Simply Zucchini Muffins are soft, moist, and lightly sweet muffins made with fresh zucchini and simple pantry staples. They’re perfect for breakfast, snacks, or lunchboxes and are easy to customize with your favorite mix-ins.

Ingredients

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon (optional)
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vegetable oil or melted butter
  • Vanilla extract
  • Grated zucchini (excess moisture squeezed out if very wet)
  • Chopped walnuts or pecans (optional)
  • Chocolate chips (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini along with the chopped nuts or chocolate chips if using.
  6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

  • Do not peel the zucchini; the skin is tender and adds color and nutrients.
  • If the zucchini is very watery, gently squeeze out excess moisture before adding it to the batter.
  • Replace half the all-purpose flour with whole wheat flour for a heartier texture.
  • Add chopped walnuts, pecans, almonds, or chocolate chips for extra flavor.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze for up to 3 months and thaw at room temperature or warm in the microwave for 15–20 seconds.

Nutrition

Find it online: https://thefamilycooking.com/simply-zucchini-muffins/