Zucchini Muffin Recipe
Enjoy these moist Zucchini Muffins made with fresh zucchini, ground cinnamon, and pecans for your on-the-go breakfast or next weekend brunch.
Servings 12 muffins
Calories 228kcal
Ingredients
- 1 ½ cups all purpose flour or whole wheat flour
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup sugar
- ¼ cup light brown sugar loosely packed
- 2 large eggs
- ½ cup vegetable oil
- 2 cups grated zucchini
- 1 teaspoon pure vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat oven to 375 degrees. Line 12 count standard muffin pan with baking cups.
- In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, ground nutmeg, and salt together in a medium bowl.
- In another bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, zucchini, vanilla extract, and pecans. Add the dry mixture to the wet mixture in three intervals mixing just until combined.
- Divide the mixture evenly between the muffin liners. Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the tin before carefully removing them to cooling racks. Serve with sweet cream butter, honey, maple syrup, or softened cream cheese.
Notes
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
- Whisking the dry ingredients together helps to remove any clumps.
- Use paper baking cups. I personally like the unbleached chlorine-free ones.
- Finely grate the zucchini so the muffins are speckled with fine bits of zucchini in every bite. Don't worry about squeezing the moisture out of the zucchini.
- For a change of taste, substitute walnuts or pistachio nuts for the pecans. Or fold in a handful of chocolate chips, mini chocolate chips, or grated carrots.
- Do not overmix the batter; it can make the muffins tough or gummy. Mix with a spoon just until incorporated.
- Store in an airtight container on the counter for up to 4 days.
- Reheat in the microwave for about 10 seconds for that fresh-from-the-oven-baked experience.
- Freeze in a heavy-duty freezer bag or sturdy container for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 228kcal | Carbohydrates: 25g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 171mg | Potassium: 146mg | Fiber: 2g | Sugar: 14g | Vitamin A: 86IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg