Zucchini Muffins
These sweet zucchini muffins are the perfect way to use your extra garden zucchini. They're tender, moist, and only take about 10 minutes to put together!
Servings: 12 muffins
Calories: 318kcal
Ingredients
- 2 zucchini, grated and strained
- 2 eggs
- 1 ⅓ cup light brown sugar
- 1 tablespooon vanilla extract
- ¾ cup melted butter
- 2 ¾ cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees F and spray a muffin tin with baking spray.
- Grate both zucchini with the skin on. Place the grated zucchini in a fine mesh sieve over a bowl and press down on the zucchini to extract as much liquid as possible. Discard the juice and place the dried zucchini in a large mixing bowl.
- Add the eggs, sugar, and vanilla to the mixing bowl with the zucchini and stir, breaking up the eggs well.
- Stir in the melted butter.
- Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to the bowl and stir into a thick batter.
- Stir in the chocolate chips, if using.
- Scoop the batter into the prepared muffin tin, filling each muffin cup to the top.
- Bake for about 25 minutes. The tops of the muffins will be golden brown and a toothpick inserted into the center of the muffin will come out cleanly.
- Let the muffins cool for about 10 minutes in the pan and then flip them out onto a metal cooling rack. Cool for another 10 minutes then enjoy!
Notes
- Try adding 1 cup of dried cranberries, raisins, or chopped walnuts to the muffins in place of chocolate chips.
Nutrition
Calories: 318kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 300mg | Potassium: 199mg | Fiber: 1g | Sugar: 25g | Vitamin A: 462IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg