Zucchini Muffins
These sweet and easy Zucchini Muffins are a treat even kids won’t be able to pass up! The sugary top combines perfectly with the tender, moist, and lightly spiced insides of the muffin. Enjoy for brunch, dessert, or an afternoon pick-me-up!
Servings: 10 muffins
Calories: 235kcal
Equipment
- Bowl & Spoon
- Muffin Tin & Liners
- Grater (or food processor with shred insert)
Ingredients
- 1 1/2 cups Flour
- 1/2 cup Brown Sugar
- 1/3 cup White Granulated Sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ginger
- 1/4 teaspoon Salt
- 1/3 cup Vegetable Oil
- 1 teaspoon Vanilla
- 1 Egg
- 3 cups Zucchini shredded
- 1/4 cup Raw or turbinado sugar to top
Optional Add-ins or Toppings
Instructions
- Preheat oven to 350℉ and line your muffin tin with liners.
- Stir together the flour, sugar, baking powder, baking soda, salt, and spices.
- Make a well in the middle of the dry ingredients and add the vegetable oil, vanilla, and eggs. Stir well.
- Fold in the shredded zucchini, do not remove excess liquid from the zucchini.
- Fill the muffin liners in the tin up about ¾ of the way, add any toppings you would like, bake for 22-25 minutes.
- Remove from the oven when done, use a toothpick to make sure the muffins are not wet and gooey on the inside, the toothpick should come out clean or with crumbs on it.
- Allow to cool and enjoy!
Nutrition
Calories: 235kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 182mg | Fiber: 1g | Sugar: 23g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg