Description
Delicious and moist zucchini muffins made with grated zucchini, warm spices, and optional walnuts or dried fruit. Perfect for a snack or breakfast treat with a tender crumb and subtle sweetness.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1 1/3 cup (270g) sugar
- 2 teaspoons vanilla extract
- 3 cups (360g) packed grated zucchini
- 3/4 cup unsalted butter, melted
Dry Ingredients
- 2 3/4 cups (400g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
Optional Add-ins
- 1 cup walnuts
- 1 cup raisins or dried cranberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or spray your muffin pan to prevent sticking.
- Prepare Wet Ingredients: In a large bowl, beat the eggs until combined. Mix in the sugar and vanilla extract. Then stir in the grated zucchini and melted butter until evenly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt to ensure even distribution.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet zucchini mixture. Mix gently and avoid over-mixing to keep the muffins tender. Fold in walnuts and raisins or dried cranberries if using.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each one full and slightly mounded above the rim.
- Bake the Muffins: Bake on the middle rack at 350°F for 30 minutes until muffins are golden brown and spring back when lightly pressed. Check doneness by inserting a toothpick or skewer into the center; it should come out clean.
- Cool Muffins: Let muffins cool in the pan on a wire rack for 5 minutes, then remove from the pan and cool completely for another 20 minutes before serving.
Notes
- For a lighter option, substitute 1 cup vegetable oil for the melted butter, but butter enhances flavor best.
- Zucchini moisture can vary, so if using drier zucchini, sprinkle shredded zucchini with water and drain before using.
- Fluff flour in the container and scoop lightly with a measuring cup for accurate measurements without packing.
- If including both walnuts and dried fruit, batter may yield up to 18 muffins instead of 12.
- Allow muffins to cool completely to set texture before serving or storing.
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
