Zucchini Muffins

Here’s a moist and flavorful Zucchini Muffins recipe for you

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🧁 Zucchini Muffins

Ingredients (makes 12 muffins):

• 1 ½ cups all-purpose flour

• ½ cup whole wheat flour (or use all all-purpose)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg (optional)

• 2 large eggs

• ½ cup vegetable oil (or melted butter/coconut oil)

• ¾ cup brown sugar (or white sugar)

• 1 tsp vanilla extract

• 1 ½ cups grated zucchini (about 1 medium zucchini, squeeze out excess moisture)

• ½ cup chopped walnuts or pecans (optional)

• ½ cup raisins or chocolate chips (optional)

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Instructions:

1. Prep: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.

2. Dry Mix: In a bowl, whisk together flour(s), baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Wet Mix: In another bowl, whisk eggs, oil, sugar, and vanilla until smooth.

4. Combine: Add the dry ingredients to the wet mixture. Gently fold until just combined. Do not overmix.

5. Add Zucchini & Extras: Fold in grated zucchini and optional nuts/raisins/chocolate. Batter will be slightly thick.

6. Bake: Divide batter evenly into muffin cups (about ¾ full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp.

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✨ These muffins are moist, lightly spiced, and perfect for breakfast or a snack.

Would you like me to also give you a savory zucchini muffin version (with cheese and herbs) instead of the sweet one?