Zucchini Muffins
These delightful zucchini muffins are a moist, flavorful way to sneak in some vegetables into your snacks or breakfast. Perfect for both kids and adults!
Ingredients
Wet Ingredients
- 1 cup sunflower oil (or avocado oil)
- 3 pieces eggs
Dry Ingredients
- 2 cups organic cane sugar
- 2 cups all-purpose flour Can replace half with whole wheat flour.
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Fruits & Vegetables
- 2 cups zucchini (grated) Squeeze out excess moisture before adding to batter.
- ½ cup carrots (grated)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it with cooking spray.
- In a large bowl, mix together sugar and oil until well combined. Add the eggs and mix until smooth.
- In another bowl, combine the flour, cinnamon, salt, baking soda, and baking powder.
- Slowly add the dry ingredients to the wet ingredients, stirring gently until just mixed. Do not overmix!
- Fold in the grated zucchini and carrots until they are evenly distributed in the batter.
Baking
- Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
To store leftover muffins, place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze muffins wrapped tightly in plastic wrap and place them in a freezer bag for up to 3 months.