Go Back
–+ servings

Zucchini Muffins

Delicious and healthy zucchini muffins that are moist, flavorful, and easy to make. Perfect for breakfast, snacks, or dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Zucchini
  • 2 cups grated zucchini About 2 medium zucchinis, squeezed to remove excess moisture.
  • 1.5 cups all-purpose gluten-free flour Regular all-purpose flour can be used if not gluten-free.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or chocolate chips (optional) Add for extra texture and flavor.

Equipment

  • muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grate the zucchini and squeeze out excess moisture.
  3. In a large mixing bowl, combine the grated zucchini with the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In another bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients and stir gently until just combined.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Nutrition

Calories: 180kcalProtein: 3gSodium: 200mg

Tried this recipe?

Let us know how it was!