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.

Course breakfast/snack

Cuisine American

Keyword how long do you bake zucchini muffins, how long to bake zucchini muffins, how long to bake zucchini muffins at 350, how to make zucchini muffins, zucchini muffin recipe, zucchini muffins recipe

Prep Time 15

Cook Time 20

Servings muffins

Calories 228kcal

Author Beth Pierce

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

Store in an airtight container on the counter for up to 4 days. Or store in the fridge in an airtight container for up to a week. Reheat in the microwave for about 10 seconds for that fresh-from-the-oven-baked experience.

Nutrition