Ingredients
1.5 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1.5 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1.5 cups grated zucchini (about 1 medium)
Instructions
Step 1: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 3: In a larger bowl, beat the egg with the granulated and brown sugars until smooth. Whisk in the oil and vanilla extract.
Step 4: Stir the grated zucchini into the wet ingredients until evenly distributed.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula just until combined. Do not overmix.
Step 6: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 7: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, do not peel the zucchini. The skin contains nutrients and adds color.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini muffins recipes, healthy breakfast, baking with zucchini, moist muffins
