The best zucchini muffins are moist, fluffy, and loaded with the mild flavor of freshly grated garden zucchini! Flavored with a hint of cinnamon and vanilla, this classic recipe is easy to make in one bowl.
Optional: 1 cup chocolate chips, dried cranberries, or chopped nuts
Instructions
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until combined
Stir in the whisked egg, grated zucchini, oil, and vanilla until no flour streaks remain.
Using a large cookie scoop, portion batter into the liners, filling each 2/3 of the way full.
Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes before transferring to a wire rack to cool completely.
Notes
Variations: Feel free to mix in extras like:
Nuts (walnuts, pistachios, or almonds)
Raisins
Chocolate chips
Cacao nibs
Coconut
Dried cranberries (or other dried fruit)
Orange zest
Additional spices could include nutmeg, cardamom, or pumpkin pie spice (for a fall treat!)
Baking tips:
Do not squeeze your zucchini dry. It's part of what keeps your muffins moist so you don't want to squeeze too much of the water out. If they're really moist, dab it a little.
Don't overmix. You want to mix until combined and leave enough air in the batter to work with the baking
Just the right height. I have found that the perfect muffin height comes from filling the muffin tin just 2/3 of the way. Using an ice cream scoop is pretty much bang-on!
Make ahead. Combine the batter up to 24 hours ahead of time and keep refrigerated until ready to bake.
Storage: Place in an airtight container and keep at room temperature 2 to 3 days (they will also last a few more days in the fridge). Freeze: Place in a freezer bag and store in the freezer up to 3 months. Reheat in the microwave for about 15 to 30 seconds, until warm.