Zucchini Muffins
Tender, lightly sweet muffins loaded with shredded zucchini. Make a batch on Sunday and grab them all week—no oven preheat needed, ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 12
- Calories
- 185
- Protein
- 3g
Ingredients
- 2 cups zucchini, grated
- 1.75 cups all-purpose flour
- ¾ cup sugar
- 2 large eggs
- ⅓ cup vegetable oil
- 1.5 tsp baking powder
- ½ tsp each salt and vanilla extract
Instructions
- 1
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- 2
Squeeze grated zucchini in a clean kitchen towel to remove excess moisture.
- 3
Whisk flour, sugar, baking powder, salt, and vanilla in a large bowl.
- 4
In another bowl, whisk eggs and oil until combined, ~30 seconds.
- 5
Pour wet ingredients into dry. Fold gently until just combined; don't overmix.
- 6
Fold in squeezed zucchini until evenly distributed through batter.
- 7
Divide batter evenly among muffin cups, filling each about two-thirds full.
- 8
Bake for 20–22 minutes until a toothpick inserted in center comes out clean.
- 9
Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Tools you’ll need
- 12-cup muffin tin
- paper muffin liners
- kitchen towels
- large mixing bowl
- medium mixing bowl
- whisk
- rubber spatula
- toothpick
- wire cooling rack
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