Description
Delicious and moist zucchini muffins made with grated zucchini, warm spices, and optional walnuts and dried fruit. Perfect for a wholesome breakfast or snack, these muffins combine the subtle sweetness of zucchini with comforting cinnamon and ginger flavors.
Ingredients
Scale
Main Ingredients
- 2 large eggs
- 1 1/3 cup (270g) sugar
- 2 teaspoons vanilla extract
- 3 cups (360g) packed grated zucchini
- 3/4 cup unsalted butter, melted
Dry Ingredients
- 2 3/4 cups (400g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
Optional Ingredients
- 1 cup walnuts
- 1 cup raisins or dried cranberries
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and lightly coat each muffin cup in your muffin pan with butter or vegetable oil spray to prevent sticking.
- Make the wet batter: In a large bowl, beat the eggs. Mix in the sugar and vanilla extract, then stir in the grated zucchini and melted butter until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and kosher salt.
- Mix wet and dry ingredients: Gently stir the dry ingredients into the zucchini mixture. Be careful not to over-mix to keep the muffins tender. If using, fold in walnuts and raisins or dried cranberries.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling them completely so that the batter is above the surface of the muffin tin.
- Bake: Place the muffin pan on the middle rack and bake for 30 minutes until the muffins are golden brown and bounce back when pressed. Insert a toothpick to check doneness; it should come out clean.
- Cool and serve: Let the muffins cool in the pan on a wire rack for 5 minutes, then remove them from the pan and let cool for an additional 20 minutes before serving.
Notes
- If you prefer, substitute 1 cup vegetable oil for the butter for a different texture, though butter offers better flavor.
- Zucchini moisture varies; if dry, sprinkle shredded zucchini with water and let it strain in a fine mesh sieve to add moisture back.
- To measure flour accurately without a scale, fluff the flour container, lightly scoop, and level with a knife.
- Batter may yield 12 to 18 muffins depending on additions and muffin tin size.
- Ensure not to over-mix batter to avoid dense muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
