Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

These moist and flavorful Zucchini Muffins are perfect for breakfast, dessert, or a healthy snack. They combine freshly shredded zucchini with warm spices like cinnamon and nutmeg, and crunchy walnuts for texture. Baked to golden perfection, these American Southern-style muffins are an excellent way to enjoy your veggies in a deliciously sweet treat.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 2 cups shredded fresh zucchini (about 1 medium zucchini)

Add-ins

  • 1/2 cup coarsely chopped walnuts or pecans

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin pan with paper liners or spray it with nonstick baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking powder, baking soda, salt, ground ginger, and ground nutmeg until well combined.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the melted and slightly cooled unsalted butter, vanilla extract, and eggs until smooth.
  4. Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently by hand until the mixture is fully moistened but do not overmix to keep the muffins tender.
  5. Fold in Zucchini and Nuts: Carefully fold in the shredded fresh zucchini and coarsely chopped walnuts or pecans until evenly distributed throughout the batter.
  6. Fill Muffin Cups: Using an ice cream scoop or spoon, divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
  7. Bake: Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely before serving.
  9. Optional Toasted Nuts: For extra flavor, you can toast the nuts before adding them to the batter. Spread the nuts in a single layer on a sheet pan and toast in the 350°F oven for 6 to 8 minutes. Let cool completely before folding them into the batter. Toasted nuts can be prepared up to 2 days ahead.

Notes

  • Do not overmix the batter to keep the muffins light and tender.
  • Make sure the melted butter is cooled slightly to prevent cooking the eggs when mixing.
  • Using fresh zucchini adds moisture, so avoid squeezing out the zucchini unless you prefer less moisture.
  • For a nut-free version, omit walnuts or pecans.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American, Southern

Find it online: https://dishiary.com/zucchini-muffins-recipe/