why make this recipe
Zucchini muffins are a great way to use up extra zucchini from your garden or the store. They are moist, delicious, and a bit healthier than regular muffins. Plus, they’re easy to make and perfect for breakfast, snacks, or dessert.
how to make Zucchini Muffins
Ingredients:
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup chopped nuts (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large mixing bowl, combine the grated zucchini, sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in the chopped nuts.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the tin.
how to serve Zucchini Muffins
Serve the zucchini muffins warm or at room temperature. They are delicious on their own or spread with a little butter. You can also enjoy them with cream cheese or your favorite jam.
how to store Zucchini Muffins
Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. Just place them in a freezer-safe bag or container, and they will stay fresh for up to three months.
tips to make Zucchini Muffins
- Make sure to squeeze out excess water from the grated zucchini. This helps the muffins not to be too wet.
- You can customize your muffins by adding chocolate chips or dried fruit.
- For a healthier option, you can replace half of the all-purpose flour with whole wheat flour.
variation
You can add spices like nutmeg for extra flavor, or swap out nuts for seeds if you prefer. Try adding a cup of shredded carrots for a carrot-zucchini muffin combo!
FAQs
Can I use frozen zucchini?
Yes, you can use frozen zucchini! Just make sure to thaw and squeeze out the excess water before adding it to the mix.
Can I make these muffins vegan?
Yes! Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a vegan substitute for the oil.
How can I make these muffins gluten-free?
Use a gluten-free all-purpose flour blend in place of the regular flour, and check that all other ingredients are gluten-free.