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



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.


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.


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.


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.


Also See: 

Lemon Cheesecake Recipe