Zucchini Bread Muffins
Indulge in the delightful world of Zucchini Bread Muffins—where moistness meets flavor in every bite! These muffins are an ideal blend of sweet and savory, making them perfect for breakfast, snacks, or dessert. With the fresh taste of garden zucchinis and a hint of warm cinnamon, these muffins evoke the cozy comfort of home baking. Whether enjoyed warm from the oven or stored for later, they promise to bring joy to your table. Let’s dive into this easy recipe that transforms simple ingredients into irresistible bites!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: Approximately 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (at room temperature)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely grated unpeeled zucchini
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining it with paper liners.
- In a large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk the eggs with vegetable oil and vanilla extract until blended.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined.
- Fold in the grated zucchini until evenly distributed.
- Fill each muffin cup three-quarters full with batter.
- Bake in the preheated oven for 20-22 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 206
- Sugar: 13g
- Sodium: 158mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg
Find it online: https://raniacooks.com/zucchini-bread-muffins/