Baked zucchini muffins are a delicious and healthy snack that is perfect for breakfast, a midday snack, or even dessert. These muffins are made with grated zucchini, which gives them a moist and tender texture, and a subtle sweetness that pairs perfectly with the warm and comforting flavors of cinnamon and nutmeg.
How To Make:
To make baked zucchini muffins, you'll need a few simple ingredients, including all-purpose flour, baking powder, salt, eggs, sugar, vegetable oil, grated zucchini, cinnamon, and nutmeg. To begin, preheat your oven to 350°F and prepare a muffin tin with paper liners or by greasing it with butter or cooking spray.
The flour, baking powder, salt, cinnamon, and nutmeg should all be combined in a sizable mixing dish. In a separate bowl, whisk together the eggs, sugar, and vegetable oil until well combined. Add the grated zucchini to the wet ingredients and stir until evenly distributed.
Pour the liquid ingredients into the dry ones gradually and whisk until just incorporated. Be careful not to overmix the batter, as this can lead to tough and dry muffins.
Divide the batter evenly among the muffin cups, filling each cup about two-thirds of the way full. A toothpick put into the center of a muffin should come out clean after baking the muffins in the preheated oven for 18 to 20 minutes.
The muffins should be taken out of the oven and allowed to cool in the pan for five minutes before being moved to a wire rack to finish cooling. These cooked zucchini muffins keep well for up to 3 days at room temperature or up to 7 days in the fridge when stored in an airtight container.
Tips and Variations:
Tips:
Grate the zucchini finely to ensure it blends well with the batter and doesn't leave large chunks in the muffins.
Before adding the grated zucchini to the batter, squeeze out any extra moisture.
Use whole wheat flour or a combination of whole wheat and all-purpose flour for a healthier option.
Add nuts or seeds like chopped walnuts, almonds, or pumpkin seeds for extra crunch and nutrition.
Add spices like cinnamon, nutmeg, or ginger to enhance the flavor of the muffins.
Use a muffin tin with non-stick spray or parchment liners to prevent sticking and make clean-up easier.
Don't overmix the batter as it can result in tough and dry muffins. Mix until just combined.
Variations:
Savory muffins: Omit sugar and spices and add savory ingredients like grated cheese, chopped herbs like rosemary or thyme, and minced garlic or onion.
Chocolate zucchini muffins: Add cocoa powder and chocolate chips to the batter for a chocolatey twist.
Lemon zucchini muffins: Add lemon zest and juice to the batter for a refreshing flavor.
Gluten-free zucchini muffins: Use a gluten-free flour blend in place of all-purpose flour.
Carrot zucchini muffins: Add grated carrots to the batter for added sweetness and color.
Vegan zucchini muffins: Use plant-based milk and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of regular milk and eggs.
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup grated zucchini
- 1/2 cup chopped walnuts (optional)
Instructions:
Preheat your oven to 375°F (190°C). A 12-cup muffin tin should be greased or lined with muffin cups.
In a medium bowl, mix together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, beat the eggs and brown sugar together until the mixture is light and fluffy. Mix in the vanilla extract and vegetable oil.
In two batches, combine the dry ingredients with the wet ones and stir until just incorporated.
In two batches, combine the dry ingredients with the wet ones and stir until just incorporated. Do not overmix.
If using, fold in the chopped walnuts.
Pour the batter evenly into the muffin tins, approximately 3/4 full in each.
A toothpick inserted in the center of a muffin should come out clean after baking for 18 to 20 minutes.
The muffins should be taken out of the oven and allowed to cool for five minutes in the muffin tray before being moved to a wire rack to finish cooling.