Description
These Quick and Easy Morning Zucchini Muffins are perfect for busy mornings, combining flavor and nutrition to create a delightful breakfast treat that your family will love.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the grated zucchini, sugar, vegetable oil, and eggs in a mixing bowl. Whisk until combined.
- Whisk together the all-purpose flour, baking powder, baking soda, salt, vanilla, and cinnamon in another bowl.
- Gradually mix the dry ingredients into the wet zucchini mixture until just combined.
- Pour the batter evenly into the muffin tin, filling each cup about 2/3 full.
- Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool for about 5 minutes in the tin before transferring to a wire rack to cool completely.
Notes
These muffins are versatile – feel free to add nuts, chocolate chips, or other spices as desired. They freeze well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg