Zucchini Bread Muffins
Moist, and fluffy zucchini muffins made in one bowl—ready in just minutes. The perfect on‑the‑go snack or breakfast that uses up garden zucchini plus sneaks in an extra veggie!
Ingredients
- 1 ½ cups all-purpose flour , or wheat flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt or table salt
- 1 large egg , whisked
- 1 ½ cups finely grated zucchini
- ½ cup oil , vegetable or coconut oil
- 1 teaspoon vanilla extract
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 1 1/2 cups flour, 1 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt until combined.
- Stir in the 1 large whisked egg, 1 1/2 cups grated zucchini, 1/2 cup oil, and 1 teaspoon 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
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.
Nutrition
Serving: 1muffin, Calories: 214kcal, Carbohydrates: 29g, Protein: 2g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 16mg, Sodium: 150mg, Potassium: 98mg, Fiber: 1g, Sugar: 17g, Vitamin A: 54IU, Vitamin C: 3mg, Calcium: 24mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
