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Zucchini Bread Muffins: 8 Perfect Morning Bites

Zucchini Bread Muffins
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Enjoy these delightful Zucchini Bread Muffins, perfect for a sweet homemade breakfast. They are moist, flavorful, and easy to make, bringing a little bit of Sunday joy to your kitchen.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk the eggs and sugar until well combined. Then, whisk in the vegetable oil and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and any optional nuts.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze as much moisture as possible from the grated zucchini to prevent soggy muffins.
  • For extra flavor, you can add a teaspoon of lemon zest to the batter.
  • These muffins store well in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://sundayflavor.com/zucchini-bread-muffins-homemade-breakfast/