Zucchini muffins are a delightful way to add a little extra nutrition to your snacks or breakfast. These muffins are moist, flavorful, and an excellent way to sneak in vegetables. They are perfect for kids and adults alike. Plus, this recipe is simple and quick, making it an ideal choice for busy mornings or as a tasty treat any time of day.
how to make Zucchini Muffins
Ingredients
- 2 cups organic cane sugar
- 1 cup sunflower oil (or avocado oil)
- 3 eggs
- 2 cups all-purpose flour (see notes on whole wheat flour)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups zucchini (grated)
- 1/2 cup carrots (grated)
Directions
- 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.
- 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.
how to serve Zucchini Muffins
Zucchini muffins are delicious when served warm from the oven. You can enjoy them plain, or spread a bit of butter or cream cheese on top for an extra treat. They also make a great snack or lunchbox addition for kids. Pair them with a glass of milk or a cup of tea for a delightful afternoon snack.
how to store Zucchini Muffins
To store leftover muffins, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the muffins. Just wrap them tightly in plastic wrap and place them in a freezer bag. They will keep well in the freezer for up to 3 months.
tips to make Zucchini Muffins
- Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. This helps prevent sogginess.
- You can replace half of the all-purpose flour with whole wheat flour for a healthier option (see notes on whole wheat flour).
- Feel free to add nuts or chocolate chips for added flavor and texture.
variation
You can experiment by adding different spices, such as nutmeg or ginger, for a unique twist. Additionally, try incorporating other vegetables like grated pumpkin or squash to mix things up!
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes! You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier version.
Are Zucchini Muffins healthy?
Zucchini muffins can be healthy, especially if you use less sugar or swap some oil for applesauce. They also provide vitamins and fiber from the zucchini and carrots.
Can I make these muffins vegan?
Yes! You can replace the eggs with flaxseed meal or applesauce and use a plant-based oil to make a vegan version of these muffins.
Zucchini Muffins
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.
