Description
Zucchini muffins are a delightful blend of sweet and nutritious, making them the perfect treat for any occasion. Bursting with moisture from fresh zucchini and featuring crunchy walnuts or tangy dried cranberries, these muffins can easily transition from breakfast to snack time or even dessert. They are quick to prepare, freeze beautifully, and are a hit among both kids and adults. This simple recipe allows for customization based on personal preferences—swap in your favorite nuts or dried fruits for a unique twist. Enjoy them warm with butter, as part of a breakfast sandwich, or crumbled over yogurt for a delicious parfait.
Ingredients
Scale
- 2 large eggs
- 1 1/3 cups sugar
- 2 teaspoons vanilla extract
- 3 cups grated 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
- 1 cup walnuts (optional)
- 1 cup raisins or dried cranberries (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin pan.
- In a large bowl, beat eggs until frothy; add sugar and vanilla, mixing well. Stir in zucchini and melted butter.
- In another bowl, combine flour, baking soda, baking powder, spices, and salt.
- Gradually add dry ingredients to the wet mixture; mix until just combined. Fold in walnuts or cranberries if desired.
- Fill muffin cups above the rim for domed tops. Bake for 22 to 30 minutes until golden brown and a toothpick comes out clean.
- 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 (85g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg