Description
Delicious and moist zucchini muffins made with grated zucchini, warm spices, and optional walnuts or dried fruit. Perfect as a wholesome snack or breakfast treat with a tender crumb and flavorful spices.
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 Oven: Preheat your oven to 350°F (175°C). Grease or spray the muffin pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat the eggs. Add the sugar and vanilla extract and mix well. Stir in the grated zucchini and melted butter until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and kosher salt.
- Combine Wet and Dry: Gradually stir the dry ingredients into the zucchini mixture. Mix gently until just combined to avoid overmixing. Fold in the walnuts and dried fruit if using.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each above the rim to yield 12 to 18 muffins.
- Bake: Bake in the preheated oven on the middle rack for 30 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes on a wire rack, then remove from the tin and cool for an additional 20 minutes before serving.
Notes
- If you prefer using oil instead of butter, substitute 1 cup vegetable oil for the melted butter, though butter enhances flavor better.
- Zucchini moisture content can vary; if dry, sprinkle shredded zucchini with water and let strain in a fine mesh sieve before using.
- To measure flour accurately without a scale, fluff the flour, scoop lightly with a measuring cup, and level with a knife.
- Batter quantity may yield more than 12 muffins (up to 18) depending on add-ins and muffin tray size.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
