Ingredients
Scale
- 1½ cups grated zucchini (squeezed dry)
- 2 cups all-purpose flour
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tsp vanilla extract
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
- Stir in grated zucchini.
- Gently fold in the dry ingredients until just combined. Avoid overmixing.
- Fold in optional chocolate chips or nuts.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Be sure to squeeze excess moisture from the zucchini.
- Don’t overmix the batter—this keeps the muffins light.
- These freeze beautifully—wrap and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg