Zucchini Muffins

Moist, delicious Zucchini Muffins are just the right amount of sweetness to start the day! This easy recipe is great for breakfast or a delicious snack.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Cooling Time 20

Total Time 35

Servings muffins

Calories 183kcal

Author Toni Dash

Ingredients

1 cup grated Zucchini
½ cup Brown Sugar
½ cup Granulated Sugar
1/3 cup Vegetable Oil
2 Eggs
1 teaspoon Vanilla Extract
1 cup All Purpose Flour regular or gluten-free measure-for-measure flour blend
½ cup Quick Cooking Oats regular or gluten-free
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Cinnamon

Instructions

Preheat oven to 350 degrees F and line a 12-cup muffin pan with muffin liners.
In a large bowl, stir together the zucchini, brown sugar, sugar, vegetable oil, eggs and vanilla.
Add the flour, oats, baking powder, baking soda, salt, and cinnamon. Stir until well combined.
Scoop the batter into the muffin pan, filling each cup 2/3 of the way full. OPTIONAL: sprinkle a few instant oats on top of each muffin before baking for visual appeal.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool in the pan for 10 minutes, then remove muffins from the pan and allow to cool completely on a wire cooling rack.

Notes

Use short pieces of grated zucchini. Use the grating blade on a food processor or hold the zucchini at a 90-degree angle to a hand grater for best results.

If the zucchini is noticeably moist after grating, dab with a paper towel before adding to the batter.

Variations

Add 1/2 cup of chopped nuts or seeds.
Add 1/2 cup of mini chocolate chips or other baking morsels. White chocolate, butterscotch or a favorite gourmet chocolate bar chopped into small pieces.
Change the flavor by using allspice, nutmeg or ginger. Use 1/4 teaspoon of these spices in a place of the 1 teaspoon cinnamon.
Lightening them up. Swap 1/3 cup applesauce for the 1/3 cups vegetable oil.

How to store

Room Temperature. Place in an air tight container at room temperature for up to 3 days.

If stacking, place a layer of parchment paper or wax paper between layers of muffins.

Refrigerator. Place in an airtight container and refrigerate for up to 5 days.

Freezer. Freeze for up to 2-3 months. Thaw in the refrigerator.

Nutrition