These easy zucchini muffins are soft, tasty, and perfect for breakfast or a snack! With the fantastic flavor of zucchinis and a hint of sweetness, they’re sure to please everyone.
What I love most is how simple they are to make. Just mix the ingredients, scoop them into muffin tins, and bake! You won’t believe how delicious healthy can be! 🥒
Key Ingredients & Substitutions
Zucchini: This is the star of the show! Grated zucchini adds moisture and a subtle flavor. You can also use yellow squash if you have it on hand.
Flour: All-purpose flour works best for this recipe. If you want a healthier option, whole wheat flour is a good alternative. Just be mindful that it may change the texture slightly.
Sugars: I use a mix of granulated and brown sugar for flavor depth. If you’re watching sugar intake, consider substituting with honey or maple syrup. Just adjust the liquid content accordingly!
Eggs: Eggs help bind everything together. For a vegan option, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Oil: I prefer vegetable oil, but melted coconut oil adds a lovely flavor. You can also use applesauce for a lower-fat version, but the muffins may be slightly denser.
Why is Removing Moisture from Zucchini Important?
Getting rid of excess moisture from the zucchini is crucial for the texture of the muffins. If there’s too much water, your muffins can end up soggy or dense. Here’s how to do it effectively:
- Grate the zucchini first and place it in a bowl.
- Using paper towels, gather the grated zucchini and squeeze it gently to remove as much liquid as possible.
- It’s okay if some moisture remains, but aim for a good amount to be squeezed out.
This simple step will help you achieve light and fluffy muffins every time!
Easy Zucchini Muffins
Ingredients You’ll Need:
For the Muffin Batter:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 large eggs
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and then another 20 to 25 minutes for baking. So in total, you can have delicious zucchini muffins ready in just about 40 to 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is essential to ensure even baking. Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Prepare the Zucchini:
Grate the zucchini using a box grater or food processor. Once done, place the grated zucchini on paper towels and gently squeeze it to remove any excess moisture. This will keep your muffins from becoming too wet!
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg if you’re using it. Letting them mix together ensures an even rise.
4. Prepare the Wet Ingredients:
In another bowl, beat the eggs. Add the oil and vanilla extract, whisking until everything is well combined.
5. Combine the Mixtures:
Pour the wet ingredients into the dry ingredients. Stir gently until everything is just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy!
6. Fold in the Zucchini:
Now gently fold in the grated zucchini until it’s evenly distributed throughout the batter.
7. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows them to rise nicely without overflowing.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and slightly springy to the touch.
9. Cool the Muffins:
Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This helps them to not get soggy.
10. Enjoy!
After they’ve cooled a bit, it’s time to enjoy your yummy zucchini muffins! They’re perfect served warm with a cup of tea or coffee.
Remember, these muffins store well in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage!
FAQ for Easy Zucchini Muffins
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just make sure to thaw the frozen zucchini and drain any excess moisture before adding it to the batter. Squeeze out the water using a paper towel for best results.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed plastic bag or container, where they can last for up to 3 months.
Can I Substitute the Eggs?
Absolutely! For a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). This keeps the muffins moist and delicious!
How Can I Make These Muffins Healthier?
To make the muffins healthier, consider using whole wheat flour instead of all-purpose flour and reducing the sugar by 1/4 cup. You can also add in nuts or seeds for added nutrition and crunch!
