If you’re looking for a way to sneak in some veggies while enjoying a sweet treat, these zucchini muffins are the perfect solution! Moist, flavorful, and easy to make, they are a great addition to your breakfast table or a delightful afternoon snack. Your family will love them, and you’ll love how simple they are to prepare!
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Servings and Cooking Time
This recipe yields about 12 muffins. Preparation time is approximately 15 minutes, and cooking time is around 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 180 calories, 7g fat, 2g protein, 27g carbohydrates, and 1g fiber.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, combine the grated zucchini, vegetable oil, and sugars.
- Add the eggs and vanilla extract, then mix well until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Do not overmix; a few lumps are okay.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute whole wheat flour for all-purpose flour for a healthier option. Additionally, you can use honey or maple syrup instead of sugar for a natural sweetener.
Serving and Pairings
These zucchini muffins pair wonderfully with a cup of coffee or tea. They also make a great addition to a breakfast spread along with fresh fruit or yogurt.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a zip-top bag for up to 3 months. To reheat, simply microwave for 15-20 seconds.
Cooking Mistakes
- Don’t skip squeezing out the zucchini moisture; it can make muffins soggy.
- Measure your ingredients accurately for the best results.
- Overmixing the batter can lead to tough muffins; mix just until combined.
- Be careful not to underbake; use a toothpick to check for doneness.
- Allow muffins to cool in the pan to prevent sticking.
Helpful Tips
- Experiment by adding nuts or chocolate chips for extra flavor.
- Try adding spices like nutmeg for a different taste.
- Use a cupcake scoop for even muffin sizes.
- Store muffins with a slice of bread to keep them moist.
FAQs
Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just thaw it, drain excess water, and use it as you would fresh zucchini.
How can I make these muffins gluten-free?
Substitute all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
What can I add to enhance the flavor?
Consider adding nuts, chocolate chips, or even dried fruits like cranberries or raisins for added flavor and texture.
Can I make mini muffins with this recipe?
Absolutely! Just reduce the baking time to about 12-15 minutes for mini muffins.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are ready.
Conclusion
These zucchini muffins are not only delicious but also a fantastic way to incorporate more vegetables into your diet. They are easy to prepare and can be enjoyed any time of day. Whip up a batch today and savor the delightful flavors!
Zucchini Muffins
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, combine the grated zucchini, vegetable oil, and sugars.
- Add the eggs and vanilla extract, then mix well until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
