Simple Zucchini Muffins Recipe

Introduction

These simple zucchini muffins are a delicious way to enjoy a moist, tender treat packed with hidden veggies. Perfect for breakfast, snacks, or dessert, they combine subtle sweetness with the fresh flavor of zucchini.

Ingredients

• 1 tablespoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 1/2 cups grated unpeeled zucchini
• 2 eggs
• 3/4 cup cane sugar
• 1/3 cup unsweetened applesauce
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
3. Step 3: In a separate large bowl, mix the vanilla extract, grated zucchini, eggs, cane sugar, and unsweetened applesauce until smooth.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep muffins tender.
5. Step 5: Line a 12-cup muffin tin with muffin liners. For best results, use parchment paper liners or spray regular liners with cooking spray to prevent sticking.
6. Step 6: Divide the batter evenly among the muffin cups.
7. Step 7: Bake in the preheated oven for 22 to 27 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Step 8: Remove from the oven and serve warm, optionally with a pat of butter.

Tips & Variations

• Use whole wheat flour for added fiber and a nuttier flavor.
• Add 1/2 cup chopped nuts or chocolate chips for extra texture and flavor.
• Grate zucchini finely and gently squeeze out excess moisture before mixing to prevent soggy muffins.
• Swap cane sugar with honey or maple syrup for a different sweetness profile.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a sealed freezer bag for up to 2 months. Reheat briefly in the microwave or oven to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini instead of fresh?

Yes, but be sure to thaw and squeeze out as much moisture as possible to avoid making the muffins too wet.

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend and check that baking powder is gluten-free as well.

Simple Zucchini Muffins Recipe

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★★★★★

5 from 75 reviews

• Author: Mariam
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Simple Zucchini Muffins are moist, flavorful, and perfect for a healthy snack or breakfast. Made with grated zucchini, natural sweeteners, and warm cinnamon, they offer a delicious way to enjoy vegetables in a sweet treat. Quick to prepare and baked to golden perfection, these muffins are great for all ages.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Wet Ingredients

• 1 tablespoon vanilla extract
• 1 1/2 cups grated unpeeled zucchini
• 2 eggs
• 3/4 cup cane sugar
• 1/3 cup unsweetened applesauce

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Instructions

1. Preheat oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to get it ready for baking the muffins.
2. Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
3. Combine wet ingredients: In a separate large bowl, mix the vanilla extract, grated unpeeled zucchini, eggs, cane sugar, and unsweetened applesauce until the mixture is uniform.
4. Combine wet and dry: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
5. Prepare muffin tin: Line a 12-cup muffin tin with parchment paper liners or regular muffin liners sprayed with cooking spray to prevent sticking.
6. Fill muffin cups: Distribute the batter evenly among the 12 muffin cups, filling each about three-quarters full.
7. Bake: Place the muffin tin in the preheated oven and bake for 22 to 27 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
8. Serve: Let the muffins cool slightly, then serve warm with butter for a delicious snack or breakfast treat.

Notes

• Use unpeeled zucchini to add more nutrients and texture to the muffins.
• Do not overmix the batter to ensure the muffins stay soft and tender.
• If you prefer, substitute cane sugar with brown sugar for a deeper flavor.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Adding chopped nuts or raisins can add extra flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: zucchini muffin, healthy muffins, vegetable muffins, breakfast muffins, cinnamon muffins, simple baking, low fat muffins