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Classic Zucchini Muffins: 2 simple secrets

Classic zucchini muffins
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Learn how to make classic zucchini muffins with shredded zucchini. These muffins are moist, fluffy, and perfect for a quick breakfast or snack. Follow our simple recipe for delicious results.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, excess moisture squeezed out

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk together the eggs, sugar, vegetable oil, milk, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Gently fold in the shredded zucchini.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, ensure you squeeze out as much excess moisture from the shredded zucchini as possible.
  • You can add 1/2 cup of chopped nuts or chocolate chips to the batter for extra flavor and texture.
  • Test for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they are ready.

Nutrition

Find it online: https://cookifyme.com/classic-zucchini-muffins/