Description
Indulge in these delightful Zucchini Muffins, a perfect blend of sweet and savory flavors ideal for breakfast, snacks, or dessert. Each muffin is packed with freshly grated zucchini, making them moist and nutritious. The addition of warm spices like cinnamon and ginger, along with optional walnuts and dried cranberries, creates a deliciously satisfying treat that everyone will love. Plus, these muffins freeze beautifully, allowing you to enjoy them anytime. Whether served warm or as part of a hearty breakfast sandwich, these muffins are sure to become a family favorite.
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
- 1 cup walnuts (optional)
- 1 cup raisins or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin pan.
- In a large bowl, beat the eggs until fluffy. Add sugar and vanilla; mix well. Stir in grated zucchini and melted butter.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Slowly fold dry ingredients into the wet mixture until just combined. If desired, add walnuts or dried cranberries.
- Spoon batter into muffin cups until filled above the rim.
- Bake for 22–30 minutes or until a toothpick comes out clean. Cool on a wire rack before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg