Go Back
–+ servings
Simply Zucchini Muffins

Simply Zucchini Muffins

Delicious Simply Zucchini Muffins that are moist and flavorful, perfect for any time of the day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 21 minutes
Cooling Time 5 minutes
Total Time 36 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 220 kcal

Equipment

  • 12-count muffin pan
  • Cupcake liners
  • whisk
  • mixing bowls
  • Cooling Rack

Ingredients
  

  • 1.75 cups all-purpose flour or whole wheat flour, spooned & leveled
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 cups vegetable oil or melted coconut oil
  • 0.5 cups granulated sugar
  • 0.33 cups packed light or dark brown sugar
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons milk dairy or non-dairy
  • 1.75 cups shredded zucchini no need to blot
  • 1 cup semisweet chocolate chips optional
  • 1 cup coarse sugar optional, for sprinkling on top

Instructions
 

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
  • Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
  • Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
  • Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

Notes

For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword baking, Easy Recipes, Healthy Snacks, Muffins, Vegetable Muffins, Zucchini Muffins
Tried this recipe?Let us know how it was!