Description
These easy, healthy zucchini muffins are perfect for kids and family favorites. Made with grated zucchini, wholesome ingredients, and natural sweeteners, they offer a moist and flavorful treat that’s nutritious and delicious. Ideal for breakfast, snacks, or lunchboxes, these muffins provide a great way to incorporate vegetables into your family’s diet.
Ingredients
Scale
Main Ingredients
- 1 medium zucchini, grated (About 8 ounces, yields approximately 1 cup when grated)
- 1.5 cups all-purpose flour (Can substitute with whole wheat flour for added fiber)
- 1 teaspoon baking powder (Leavening agent for muffins)
- 0.5 teaspoon baking soda (Helps provide additional lift)
- 0.5 teaspoon salt (Enhances flavors)
- 1 teaspoon ground cinnamon (Adds warmth and depth)
- 2 large eggs (Acts as a binder and provides moisture)
- 0.5 cup honey or maple syrup (Natural sweetener)
- 0.33 cup vegetable oil (Keeps muffins moist)
- 1 teaspoon vanilla extract (Enhances overall flavor)
Optional Mix-ins
- 0.5 cup optional mix-ins: nuts, chocolate chips, dried fruit (Customize to your preference)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the muffins evenly.
- Prepare the Muffin Tin: Grease a standard muffin tin or line it with paper liners to prevent the muffins from sticking and to make cleanup easier.
- Grate the Zucchini: Grate the zucchini and then remove excess moisture by pressing it in a clean kitchen towel to avoid soggy muffins.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk them together to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, honey or maple syrup, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined to avoid overmixing which can make muffins tough.
- Add Zucchini and Mix-ins: Fold in the grated zucchini and any optional mix-ins like nuts or chocolate chips to distribute them evenly through the batter.
- Fill Muffin Tin: Distribute the batter into the muffin tin, filling each cup about three-quarters full to give the muffins room to rise without overflowing.
- Bake: Bake for 18 to 22 minutes or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Allow the muffins to cool in the tin for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- To keep muffins moist, avoid overbaking.
- Grating zucchini finely and removing excess moisture prevents sogginess.
- Substitute whole wheat flour for a healthier, higher fiber option.
- Optional mix-ins can be customized according to taste preferences.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
