Zucchini Bread Muffins
Super moist zucchini muffins with warm cinnamon and hidden veggies. Perfect for breakfast or snacks, ready in 30 minutes with stuff you already have. Great for meal prep and freezing too!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini
Instructions
- Get ready: Heat oven to 375°F and put liners in your 12-cup muffin pan or grease it well.
- Mix dry stuff: Whisk flour, baking powder, baking soda, salt, and cinnamon together.
- Beat wet stuff: Mix eggs, oil, both sugars, and vanilla in another big bowl.
- Add zucchini: Gently stir grated zucchini into your wet mixture until it looks even all over.
- Make batter: Fold wet stuff into dry stuff with a spoon until just mixed together - don't overdo it!
- Fill and bake: Put batter in muffin cups 2/3 full and bake 18-22 minutes until golden brown. YUM!
- Cool down: Let muffins sit in pan 5 minutes, then move to cooling rack before eating. ENJOY!!!
Notes
- Keep all the moisture in your grated zucchini for the softest, most tender muffins ever.
- Mix gently, or your muffins will be tough instead of light and fluffy like they should be.
- These freeze great for up to 3 months if you wrap each one in plastic wrap first.
- Room temperature eggs mix easier and make a smoother batter that looks more even and pretty.
- Use an ice cream scoop to fill cups evenly so all your muffins look the same size.