Description

These moist and flavorful zucchini muffins are a perfect way to use fresh zucchini. Made with warm spices, walnuts, and optional dried fruit, these muffins are ideal for breakfast or a snack. The recipe uses melted butter for a rich taste, but you can substitute oil if you prefer. Bake them until golden and enjoy a tender crumb with a deliciously spiced aroma.

Ingredients

Scale

Wet Ingredients

2 large eggs
1 1/3 cup sugar (270g)
2 teaspoons vanilla extract
3 cups packed grated zucchini (360g)
3/4 cup unsalted butter, melted

Dry Ingredients

2 3/4 cups all-purpose flour (400g)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt

Optional Ingredients

1 cup walnuts
1 cup raisins or dried cranberries

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Instructions

Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease your muffin pan cups with butter or vegetable oil spray to prevent sticking.
Mix wet ingredients: In a large bowl, beat the eggs. Add sugar and vanilla extract, stirring until combined. Mix in the grated zucchini and melted butter thoroughly.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt until evenly combined.
Make the batter: Gradually stir the dry ingredients into the wet zucchini mixture, mixing gently to avoid overworking the batter. If using, fold in walnuts and raisins or dried cranberries now.
Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each cup completely and slightly mounded above the rim for a nice dome.
Bake muffins: Bake on the middle rack at 350°F for 30 minutes, or until muffins are golden brown and spring back when lightly pressed. Insert a toothpick or skewer in the center to ensure it comes out clean.
Cool: Remove the muffin pan from the oven and transfer to a wire rack. Let muffins cool in the pan for 5 minutes, then remove from the pan and allow them to cool completely for an additional 20 minutes before serving.

Notes

Butter provides richer flavor than oil, but you can substitute 1 cup vegetable oil if preferred.
Zucchinis vary in moisture; if dry, sprinkle shredded zucchini with water and drain to add moisture back.
Batter quantity may yield 12 to 18 muffins depending on mix-ins and pan size.
For accurate flour measurement without a scale, fluff the flour first, scoop lightly, and level with a knife.
To test doneness, a clean toothpick inserted into the center without batter indicates muffins are fully baked.

Nutrition

Serving Size: 1 muffin
Calories: 210 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 45 mg