Description
Enjoy these delightful classic zucchini muffins, perfect for a comforting treat any time of day. Made with simple ingredients and shredded zucchini, they’re sure to become a favorite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, excess moisture squeezed out
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, applesauce, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the grated zucchini.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra moist muffin, ensure you squeeze out as much excess moisture from the shredded zucchini as possible.
- Don’t overmix the batter; this can result in tough muffins.
- You can add 1/2 cup of chopped nuts or chocolate chips to the batter for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg