Description
Moist and warmly spiced zucchini muffins made with cinnamon, nutmeg, and optional chocolate chips. Perfect for breakfast, snacks, or using up garden zucchini.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose or whole wheat flour (or a mix)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup (120ml) vegetable oil or melted coconut oil
- ½ cup (100g) white sugar
- ⅓ cup (67g) packed brown sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 2 tbsp milk (dairy or non-dairy)
- 1 ¾ cups (210g) shredded zucchini (unpeeled, not blotted)
- Optional add-ins: 1 cup semi-sweet chocolate chips, chopped nuts, raisins, or coconut
- Optional topping: Coarse sugar or crumb topping
Instructions
- Preheat oven: Set oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners or grease with nonstick spray.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In another bowl, whisk together oil, white sugar, brown sugar, eggs, vanilla extract, and milk until well blended.
- Add zucchini: Stir shredded zucchini into the wet mixture.
- Combine mixtures: Gently fold wet ingredients into dry ingredients until just combined. Do not over-mix. Fold in chocolate chips or other optional add-ins if using.
- Fill muffin tin: Divide batter evenly among the 12 cups, filling each to the top. Sprinkle with coarse sugar or crumb topping if desired.
- Bake: Bake at 425°F for 5 minutes, then reduce oven to 350°F (177°C) and bake for 15–17 minutes more, or until a toothpick comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or store in an airtight container.
Notes
Zucchini should be unpeeled and not too wet. These muffins freeze well and stay moist for days. You can use whole wheat flour for added fiber.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg