These zucchini muffins come out moist and flavorful each time!

We love this recipe as a result of it’s simple and naturally the zucchini makes them additional moist.

close up of two Zucchini Chocolate Chip Muffins


We love these zucchini muffins simply the way in which they’re— however switching out components makes these muffins tremendous versatile!

DRY INGREDIENTS This recipe requires all goal flour and different components typical in muffin recipes. Half of the all goal flour might be substituted for complete wheat flour if dresired.

VEGGIES Just like a fast bread, zucchini muffins might be switched up with shredded carrots as a substitute of zucchini. Or use shredded pumpkin and add some cinnamon!

OTHER ADDITIONS Why not add some frozen blueberries? Zucchini muffins are an excellent low-sugar solution to get wholesome vitamin into hungry bellies. We’re satisfied that is one among our greatest recipes ever!

process of adding ingredients to bowl to make Zucchini Chocolate Chip Muffins

Make Zucchini Muffins

It’s not exhausting to whip up a batch of do-it-yourself zucchini muffins!

  1. Put together muffin tins. Whisk all of the dry components collectively (per recipe beneath).
  2. Mix egg, oil, and vanilla, and zucchini. Fold the moist components into the dry components. Don’t over combine.
  3. Pour into ready muffin liners or tins. Bake till a choose inserted into the middle comes out clear.

Zucchini Chocolate Chip Muffins in the muffin tin

How Lengthy to Bake Muffins

  • For mini-muffins: Bake @ 350°F for 14 to 16 minutes.
  • For normal-sized muffins: Bake @ 350°F for 22 to 24 minutes.
  • For Texas-sized muffins: Bake @ 350°F for 24 to 27 minutes.

Baking with Zucchini

Baking with zucchini might be easy— we suggest squeezing out the surplus moisture from grated zucchini by urgent it down within the colander or urgent it between layers of unpolluted paper towels.

Storing Zucchini Muffins

  • Zucchini muffins are finest when they’re stored at room temperature and in a closed container or a zippered bag. Maintain a slice of bread with them so it absorbs extra moisture.
  • Zucchini muffins freeze completely, so wrap them individually in plastic wrap, then place them in a zippered bag. Write the date on the surface of the bag and they’re going to final about eight weeks within the freezer!

Extra Muffins

Did you’re keen on these Zucchini Muffins? Make sure you go away a score and a remark beneath! 

Zucchini Muffins

These Zucchini Muffins are moist, decadent, and make the right snack or breakfast deal with!

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  • Preheat oven to 350˚F. Line muffin wells with liners.

  • Whisk dry components medium bowl. Put aside.

  • In a separate bowl, mix egg, oil, vanilla. Fold in zucchini.

  • Fold the moist combination into the dry combination simply till mixed. Fold in walnuts (and chocolate chips if utilizing.)

  • Divide over muffin tins and bake 22-24 minutes or till a toothpick comes out clear.

Zucchini muffins might be stored at room temperature in a closed container or a zippered bag. Maintain a slice of bread with them to soak up extra moisture.

Energy: 187, Carbohydrates: 20g, Protein: 3g, Fats: 11g, Saturated Fats: 1g, Ldl cholesterol: 16mg, Sodium: 177mg, Potassium: 71mg, Fiber: 1g, Sugar: 11g, Vitamin A: 59IU, Vitamin C: 2mg, Calcium: 21mg, Iron: 1mg

Key phrase learn how to make Zucchini Muffins, Zucchini Muffins, Zucchini Muffins Recipe

Zucchini Favorites

close up of Zucchini Chocolate Chip Muffins with a bite taken out
stacked Zucchini Chocolate Chip Muffins with a title
pile of Zucchini Chocolate Chip Muffins
Zucchini Chocolate Chip Muffins with a title

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