Here’s a simple and moist Zucchini Muffins recipe — lightly sweet, soft, and perfect for breakfast or a snack.
Ingredients (makes 12 muffins)
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon (optional)
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½ cup sugar (or ¼ cup brown sugar for richer flavor)
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½ cup vegetable oil (or melted butter)
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2 large eggs
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1 tsp vanilla extract
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1 ½ cups grated zucchini (about 1 medium zucchini)
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½ cup chopped nuts or chocolate chips (optional)
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease. -
Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. -
Mix Wet Ingredients:
In another bowl, beat together sugar, oil, eggs, and vanilla extract until smooth. -
Combine:
Add the wet mixture to the dry ingredients and stir until just combined. Fold in grated zucchini and optional nuts or chocolate chips. -
Fill Muffin Tin:
Spoon the batter into the muffin cups, filling about 2/3 full. -
Bake:
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. -
Cool & Serve:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips for Perfect Zucchini Muffins
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Squeeze excess moisture from zucchini using a paper towel to prevent soggy muffins.
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For extra flavor, add ½ tsp nutmeg or a handful of raisins.
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These muffins freeze well — store in an airtight container or freezer bag for up to 3 months.
If you want, I can give a “super moist 5-ingredient zucchini muffin” recipe that’s quick, no-fuss, and ready in under 30 minutes.
Do you want me to share that version?
