These zucchini muffins are a moist and flavorful treat, packed with shredded zucchini that adds natural sweetness and moisture. Perfect for breakfast or as a snack, they offer a deliciously wholesome option that can be enjoyed by everyone, making them a great way to use up an abundance of zucchini!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup melted butter
- 2 large eggs
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 teaspoon vanilla extract
- Optional: chopped nuts or chocolate chips for added texture
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, shredded zucchini, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix. If desired, fold in chopped nuts or chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Enjoy warm or at room temperature, and indulge in the delightful flavor and texture of these wholesome zucchini muffins!
Aprile's Kitchen 