These zucchini muffins are moist, delicious, and a perfect way to use up extra zucchini from your garden. They make a great breakfast, snack, or even a healthy dessert option.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup grated zucchini squeeze out excess moisture
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/3 cup vegetable oil
- 1 large egg at room temperature
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 12gVitamin A: 1IUVitamin C: 4mgCalcium: 2mgIron: 4mg