Description
Zucchini muffins are a deliciously moist and sweet treat that make for a perfect breakfast, snack, or dessert option. Infused with the goodness of grated zucchini and complemented by crunchy walnuts and tart dried cranberries, every bite is bursting with flavor. They are quick to prepare, taking just 15 minutes, and can be easily frozen for future indulgence. Whether you’re hosting a brunch or simply enjoying a cozy day at home, these muffins promise to delight everyone with their delightful taste and texture.
Ingredients
Scale
- 2 large eggs
- 1 1/3 cup sugar
- 2 teaspoons vanilla extract
- 3 cups grated fresh zucchini
- 3/4 cup unsalted butter (melted)
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Optional: 1 cup walnuts
- Optional: 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin pan.
- In a large bowl, beat the eggs until fluffy. Mix in sugar and vanilla extract, then stir in grated zucchini and melted butter.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg.
- Gently combine dry ingredients into the wet mixture until just mixed; avoid overmixing. Fold in walnuts or cranberries if using.
- Fill muffin cups generously with batter and bake for 22 to 30 minutes or until golden brown.
- Allow muffins to cool in the pan for five minutes before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx. 85g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg