Description
Indulge in the delightful flavors of homemade Zucchini Muffins, a perfect treat that combines summer’s bounty with comforting spices. These moist muffins are bursting with fresh zucchini, crunchy walnuts, and sweet dried cranberries, making them an excellent choice for breakfast or a quick snack. Ideal for freezing, they ensure convenience on busy days while maintaining their delightful taste. With easy-to-follow instructions and versatile ingredient options, you can customize them to suit your palate. Enjoy these muffins fresh from the oven or warmed up later; each bite offers a wholesome experience that both kids and adults will love.
Ingredients
Scale
- 2 large eggs
- 1 1/3 cups sugar
- 2 teaspoons vanilla extract
- 3 cups grated fresh zucchini
- 3/4 cup unsalted butter, melted
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Optional add-ins: walnuts, raisins, or dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin pan.
- In a large bowl, whisk eggs until frothy. Add sugar and vanilla; mix well. Stir in grated zucchini and melted butter.
- In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually fold dry ingredients into the wet mixture until just combined. Optionally mix in walnuts or dried fruits.
- Fill muffin cups above the rim for domed tops and bake for 22-30 minutes until golden brown. Check doneness with a toothpick.
- Cool on a wire rack before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg