Zucchini Muffins

Course Breakfast
Cuisine American
Keyword Zucchini Muffin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 226kcal
Author Nicole


  • 2 large eggs
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 3 cups packed grated fresh zucchini
  • 3/4 vegetable oil
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg


  • Preheat the oven to 350°F.
  •  Beat the eggs in a large bowl. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the vegetable oil.
  • In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
  • Stir these dry ingredients into the zucchini mixture. (Do not over-mix!)
  • Using a muffin pan lined with muffin liners, use a large (3 tablespoons) scoop to distribute the muffin dough equally among the cups.
  • Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
  • Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.


Serving: 1muffin | Calories: 226kcal | Carbohydrates: 23.4g | Protein: 1.4g | Fat: 14.9g