You’ll love these Easy Zucchini Muffins because they’re so wholesome and only take about 30 minutes to make. Enjoy the flavors of cinnamon, vanilla and chocolate chips. Add your favorite additions to the dough: nuts or raisins to create your own unique taste.
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In the summer, zucchini dishes are on every Ukrainian table: fried with garlic and sesame, baked in the oven, in the form of stew with potatoes, or even zucchini pizza. Today’s recipe is Zucchini Muffins, and you’re going to love it. Why?
- The dough comes together quickly.
- A mixer is not needed.
- A simple way to prepare an abundant summer vegetable.
- The perfect balance of moisture, richness, and softness.
- It can be customized with whatever toppings you like in a muffin.
BONUS: Zucchini Muffins are a vegetable logistics solution that even picky skeptics will love. It is impossible to detect the vegetable because the zucchini acquires the taste of batter with cinnamon. So if your kids don’t like zucchini, this recipe is the perfect solution to that problem.
There are no complicated processes or exotic ingredients in the recipe, almost everything is in every kitchen, especially in summer. All you do is whisk together the dry and wet ingredients separately and then mix it all together. Prepare a thick dough. If desired, dust the muffins with sugar before baking. It adds a sweet crunch that makes homemade muffins look like they just came out of the bakery. 🙂
👩🍳 Whole Wheat or All-Purpose Flour: Today’s Zucchini Muffins have a great, wholesome flavor with whole wheat flour. You can use entire wheat or all-purpose flour, or a combination of the two.
Zucchini muffin recipe
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Healthy zucchini muffins
Simple and delicious zucchini muffins are an easy summer baking. There is no need to peel the zucchini before chopping, but you can if you like.
I greatly enjoy the idea of zucchini muffins; they make for a great quick snack or to-go breakfast if you're rushing.
Ingredients
- Flour – 220 gr.
- Baking powder – 1 tsp.
- Soda – 1/2 tsp.
- Salt – 1/2 tsp.
- Ground cinnamon – 1.5 tsp.
- Ground nutmeg – 1/4 tsp.
- Vegetable oil – 120 ml.
- Sugar – 100 gr.
- Brown sugar – 67 gr.
- Eggs – 2 pcs. Large
- Vanilla extract – 2 tsp.
- Milk – 30 ml.
- Zucchini – 190 gr.
- Optional: chocolate shavings – 180 gr., or chopped nuts, raisins, etc
- Optional: coarse sugar, for sprinkling on top
Instructions
Preheat the oven to 220 °C (430 °F) and prepare a muffin tin.
Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Set it aside.
Peel and grate zucchini as desired. It is not necessary to squeeze out excess liquid.
In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk. Add the chopped zucchini and mix thoroughly.
Pour the resulting mixture into a bowl with flour, beat, or mix until you get a homogeneous mass. Add chocolate chips (nuts or raisins) if using.
Spread the dough in the tabs, filling them to the very top. Sprinkle with sugar if desired.
Bake for 5 minutes at 220 °C (430 °F); then, leaving the muffins in the oven, reduce the temperature to 175 °C and continue baking for a further 15–17 minutes or until a toothpick inserted into the center comes out clean. The total baking time for these muffins in the oven is about 20–21 minutes. (For mini cupcakes, bake for 11–13 minutes at 175 °C (350 °F)).
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling or enjoy warm.
Bon appétit!
Notes
Zucchini: I don't peel the zucchini, but you can if you like.
Freezing Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave if desired.
Nutrition Information
Serving Size
10 - 12 cupcakesAmount Per Serving Calories 300Total Fat 16gCarbohydrates 38gProtein 4g
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