Description
Learn to make classic zucchini muffins that are moist and delicious. This recipe uses simple ingredients and provides tips for a perfect bake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, squeezed dry
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate medium bowl, whisk together the eggs, granulated sugar, vegetable oil, unsweetened applesauce, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the shredded zucchini until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained to prevent soggy muffins.
- For extra flavor, you can add 1/2 cup of chopped nuts or chocolate chips to the batter.
- These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg