Zucchini Muffins Recipe
Delightful muffins that combine sweetness with a nutritious twist, perfect for breakfast or a snack.
Ingredients
- 1 ½ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoons Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ¼ cup Vegetable oil
- ¼ cup Unsweetened applesauce
- ½ cup Brown sugar
- ½ cup Granulated sugar
- 1 large Egg, at room temperature
- 2 teaspoons Pure vanilla extract
- 1 ½ cups Shredded zucchini
- 1 cup Optional semi-sweet chocolate chips or chopped nuts
Instructions
- Preheat your oven to 425 degrees F (218°C) and grease a muffin pan with cooking spray.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate medium bowl, mix together the wet ingredients: vegetable oil, applesauce, brown sugar, granulated sugar, egg, vanilla extract, and shredded zucchini.
- Pour the dry ingredients into the bowl with the wet ingredients and gently stir until just combined.
- Spoon the batter into the muffin pan, filling each cavity completely full.
Baking
- Bake the muffins at 425 degrees F (218°C) for 5 minutes.
- Reduce the oven temperature to 350 degrees F (177°C) and continue baking for another 13-15 minutes until a toothpick inserted in the center comes out mostly clean.
- Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Check zucchini moisture to prevent soggy muffins.
- Experiment with spices for different flavors.
- Store leftovers in an airtight container.
- Freeze muffins individually for later.
Nutrition
Calories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 8g
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