This Easy Zucchini Muffin Recipe is the best way to use up your zucchini! And it is also a great way to get kids to eat vegetables!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 Muffins
- 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: 211kcal | Carbohydrates: 46g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 154mg | Potassium: 155mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2% | Vitamin C: 6.7% | Calcium: 3.3% | Iron: 9.3%
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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