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Freshly baked zucchini muffins with a golden crust and scattered walnuts.
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Zucchini Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 180
Delicious and moist zucchini muffins perfect for breakfast or snacks, combining fresh zucchini with warm spices.

Ingredients

Dairy & Eggs

  • 2 large eggs
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla extract

Vegetables

  • 3 cups grated fresh zucchini

Fats & Oils

  • 3/4 cup unsalted butter, melted

Dry Ingredients

  • 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

Optional Add-ins

  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)

Instructions 

  • Preheat oven to 350°F (175°C). Coat muffin cups with butter or spray.
  • Beat eggs, then mix in sugar and vanilla. Stir in zucchini and melted butter.
  • Combine dry ingredients and fold into zucchini mixture. Add nuts or dried fruit if desired.
  • Distribute batter into muffin cups, filling completely. Bake for 22-30 minutes until golden and a toothpick comes out clean.
  • Cool on wire rack for 5 minutes, then remove and cool for another 20 minutes. Enjoy!

Notes

For extra flavor, add a sprinkle of cinnamon on top before baking.
Calories: 180kcal
Cost: $15
Course: Breakfast, Snack
Cuisine: American
Keyword: Muffins, zucchini