Zucchini Muffins Recipe

Very moist and soft zucchini muffins with a hint of cinnamon and nutmeg. Enjoy breakfast all week by making a batch on the weekend! 

– 1 ½ cups (190 grams) all-purpose flour (spooned & leveled) – 1 ½ teaspoons ground cinnamon – ½ teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon ground nutmeg – ¼ teaspoon salt – ½ cup (120 ml) oil – 1 cup (200 grams) packed light or dark brown sugar – 2 large egg – 1 teaspoon pure vanilla extract – 1 cup (125 grams) lightly packed shredded zucchini

Ingredient

Direction

Heat the oven to 375°F (190°C). Reserve 10 muffin pan liners. Mix flour, ground cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl.

1

Whisk oil, brown sugar, eggs, and vanilla extract in a large bowl until mixed. Mix in shredded zucchini. Stir the dry ingredients into the wet ingredients until just mixed.

2

Fill each of the 10 muffin liners almost to the top with batter. Bake until a toothpick inserted into the center comes out clean, 18–23 minutes.

3

Take the muffins out of the oven and carefully take them out of the pan. Next, move them to a wire rack to cool all the way down.

4

Also See: 

Lemon Cheesecake Recipe