Description
Indulge in the delightful taste of homemade Zucchini Muffins, a perfect blend of sweetness and nutrition. These moist muffins are crafted from fresh zucchini, walnuts, and dried cranberries, making them an ideal choice for breakfast, snacks, or even dessert. Not only are they easy to prepare with common kitchen ingredients, but they also freeze well for those busy days when you need a quick treat. With the ability to customize flavors by adding your favorite nuts or dried fruits, these muffins will impress everyone at your table. Get ready to enjoy a wholesome bite that’s as delicious as it is nutritious!
Ingredients
Scale
- 2 large eggs
- 1 1/3 cups 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
- Optional: 1 cup walnuts and/or 1 cup raisins or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin pan.
- In a large bowl, mix the eggs, sugar, vanilla extract, grated zucchini, and melted butter until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing; add walnuts or dried fruits if desired.
- Spoon the batter into the prepared muffin pan, filling each cup above the rim.
- Bake for 22 to 30 minutes or until golden brown; check doneness with a toothpick.
- Allow to cool for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approximately 90g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg