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Zucchini Muffins

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Delicious and moist zucchini muffins, perfect for breakfast or a snack, incorporating healthy veggies without sacrificing flavor.

Ingredients

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  • 2 cups grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown 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 walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. Combine the grated zucchini, sugar, brown sugar, vegetable oil, eggs, and vanilla extract in a large bowl.
  3. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in another bowl.
  4. Add the dry ingredients to the wet mixture, mixing until just combined. Optional: fold in the walnuts.
  5. Fill the muffin cups about 3/4 full with the batter.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool for a few minutes before transferring to a wire rack.

Notes

These muffins are great for breakfast on-the-go or as a snack. Store leftovers in an airtight container for up to 3 days or freeze for up to three months.

Nutrition

Find it online: https://delishrecipezbylucy.com/zucchini-muffins/

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