Alfredo
Culinary Explorer
Hey everyone, I want to introduce you to a delightful Zucchini Muffin recipe!
It's moist, packed with grated zucchini, and perfect for a tasty breakfast or snack. Let's get baking!
Ingredients:
179×120
52.8 kB
![Cupcake :cupcake: 🧁](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f9c1.png)
![Cupcake :cupcake: 🧁](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f9c1.png)
Ingredients:
179×120
52.8 kB
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat together the vegetable oil, eggs, and vanilla extract until well combined.
- Stir the grated zucchini into the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped nuts, if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
![Cupcake :cupcake: 🧁](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f9c1.png)