Green Zucchini Muffins (Printable version)

Moist, tender muffins with fresh zucchini, cinnamon, and just the right sweetness.

# Ingredient list:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 2 large eggs
08 - 1/2 cup vegetable oil or melted coconut oil
09 - 1/2 cup granulated sugar
10 - 1/4 cup packed brown sugar
11 - 1 teaspoon pure vanilla extract

→ Vegetables

12 - 1 1/2 cups grated green zucchini, excess moisture squeezed out

→ Optional Add-ins

13 - 1/2 cup chopped walnuts or pecans
14 - 1/2 cup chocolate chips or raisins

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a separate medium bowl, beat eggs. Add oil, granulated sugar, brown sugar, and vanilla extract; whisk until smooth and well combined.
04 - Fold the wet mixture into the dry ingredients until just combined. Do not overmix to maintain tender texture.
05 - Gently fold in grated zucchini and any optional add-ins such as nuts, chocolate chips, or raisins.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • These muffins stay miraculously moist for days, making them perfect for busy mornings when you need to grab breakfast on your way out the door.
  • The recipe welcomes whatever mix-ins you have in your pantry, from chocolate chips to nuts to dried fruit, making each batch a unique adventure.
02 -
  • The zucchini absolutely must be squeezed dry, a step I learned the hard way after serving soggy-centered muffins to houseguests.
  • Let the muffins cool in the pan for exactly 5 minutes before moving to a rack, not longer, or the bottoms can get steamy and soft.
03 -
  • Freeze extra shredded zucchini in one-cup portions during summer abundance so you can make these muffins any time of year without the extra step of draining fresh zucchini.
  • For the tallest, most impressive muffin tops, fill your cups to the brim and start baking at 425°F for 5 minutes, then reduce to 350°F for the remaining time.

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