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–+ servings

Moist Zucchini Muffins

Deliciously moist muffins made with fresh zucchini, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup zucchini grated
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease the muffin tin.
  2. In a mixing bowl, combine the dry ingredients.
  3. In another bowl, mix the wet ingredients until well combined.
  4. Gradually add the wet mixture to the dry ingredients and stir until just combined.
  5. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  7. Let cool for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 3 days.

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