Zucchini Spice Muffins

Warm, spiced, and bursting with flavor, these Zucchini Spice Muffins are the perfect way to bake with seasonal produce while indulging in cozy autumnal spices. Made with freshly grated zucchini, ground cinnamon, and a touch of nutmeg, these moist muffins strike the ideal balance between sweet and wholesome. The addition of optional chopped walnuts and raisins offers a delightful crunch and chew, making them irresistible for breakfast or an afternoon snack. Ready in under an hour, this easy muffin recipe creates a dozen bakery-quality treats that are soft, fluffy, and naturally speckled with zucchini. Whether enjoyed fresh out of the oven or stored for later, these muffins are a flavorful way to elevate your baked goods game. Perfect for zucchini season, use this recipe to create delicious, homemade goodness that your family will love!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.5 teaspoons Salt
• 0.75 cups Granulated sugar
• 0.25 cups Light brown sugar, packed
• 2 pieces Large eggs
• 0.5 cups Vegetable oil
• 1 teaspoons Vanilla extract
• 2 cups Grated zucchini
• 0.5 cups Chopped walnuts (optional)
• 0.5 cups Raisins (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.

Step 3

In a separate medium-sized bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.

Step 4

Gently fold the wet ingredients into the flour mixture using a spatula, being careful not to overmix. Stir just until combined.

Step 5

Add the grated zucchini to the batter and fold it in until evenly distributed. If desired, stir in the chopped walnuts and/or raisins for added texture and flavor.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	1297.4 grams (1297.4g)

Amount per serving	% Daily Value*
Calories	3444

Total Fat 159.30g	204%
Saturated Fat 22.90g	115%
Polyunsaturated Fat 67.20g
Cholesterol 372mg	124%
Sodium 2935mg	128%
Total Carbohydrate 482.60g	175%
Dietary Fiber 20.00g	71%
Total Sugars 263.60g
Protein 55.40g	111%

Vitamin D 80IU	400%
Calcium 334mg	26%
Iron 19mg	105%
Potassium 2626mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 6.2%

Carbs: 53.8%