Zucchini Muffins

Soft, moist zucchini muffins with a tender crumb, lightly sweet flavor, and easy prep for breakfast, snacks, or dessert.

These zucchini muffins are soft, moist, and lightly sweet, with a tender crumb that makes them perfect for breakfast, an afternoon snack, or a simple baked dessert. Grated zucchini blends beautifully into the batter, adding moisture without an overpowering vegetable flavor. This easy recipe comes together quickly and is a great way to use fresh zucchini in a homemade treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup finely grated zucchini, lightly squeezed if very wet
• 2/3 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans, optional

Instructions

1. Preheat the oven to 350 F and line a 12-cup muffin pan with paper liners or lightly grease it.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate large bowl, whisk the sugar, oil, eggs, and vanilla until smooth.
4. Stir the grated zucchini into the wet mixture.
5. Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
6. Fold in the nuts, if using.
7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
8. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.