Zucchini Bread Muffins
These Zucchini Bread Muffins are so moist, tasty, and flavorful, and are a great way to use up all that fresh, farmers market zucchini that’s in season right now.
Servings:12 muffins
Ingredients
- 1 ½ cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup oil
- 1 teaspoon vanilla
- 2 cup finely grated unpeeled zucchini
Instructions
- Preheat oven to 350 degrees and grease or line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Whisk eggs into oil, then stir in vanilla. Stir wet ingredients into dry ingredients until just combined (mixture will be very thick and somewhat dry).
- Fold zucchini into batter until incorporated.
- Fill muffin tins 3/4 full.
- Bake for 20-22 minutes until an inserted toothpick comes out clean.
- Store at room temperature in airtight container up to 5 days or wrap individually with plastic wrap and store in the fridge or freezer up to 3 weeks. Serve at room temperature or pop them in the microwave for a few seconds and slather on a bit of butter.
Notes
Flavor tip: add chocolate chips!
Nutrition
Calories: 219 kcal, Carbohydrates: 30 g, Protein: 3 g, Fat: 10 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 27 mg, Sodium: 173 mg, Potassium: 82 mg, Fiber: 1 g, Sugar: 17 g, Vitamin A: 81 IU, Vitamin C: 4 mg, Calcium: 21 mg, Iron: 1 mg
