Classic Zucchini Muffins Recipe
This Classic Zucchini Muffins Recipe is soft, moist, and very comforting. It is perfect for breakfast, snacks, or even a light dessert. These muffins are made with fresh zucchini, simple ingredients, and very easy steps. Even if you are new to baking, you can make them without stress.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini
- ¼ cup milk
Instructions
Preheat the Oven
- Preheat your oven to 350°F. Line a muffin pan with paper liners. This helps muffins bake evenly and prevents sticking.
Prepare Dry Ingredients
- In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon together until well mixed.
Mix Wet Ingredients
- In another bowl, whisk eggs, sugar, oil, milk, and vanilla until smooth and well combined.
Add Zucchini
- Add grated zucchini to the wet mixture. Stir gently so the zucchini spreads evenly in the batter.
Combine Wet and Dry
- Slowly add dry ingredients into wet ingredients. Mix gently until just combined. Do not overmix.
Fill Muffin Cups
- Spoon the batter into muffin cups. Fill each cup about three-quarters full for best results.
Bake the Muffins
- Bake for 20 to 22 minutes. Insert a toothpick into the center. It should come out clean.
Cool and Serve
- Remove muffins from the oven. Let them cool for ten minutes before serving warm.
Notes
- Use fresh zucchini for best moisture and flavor.
- Do not peel zucchini. The skin adds color and nutrients.
- Avoid squeezing all water from zucchini. Light moisture is good.
- Add chopped nuts for crunch if you like texture.
- Add chocolate chips for a sweeter version.
- Use whole wheat flour for a healthier option.
- Replace sugar with honey or maple syrup if preferred.