Zuke Muffins

Discover the perfect balance of sweet and wholesome with these moist and flavorful Zuke Muffins! Bursting with freshly shredded zucchini, warm cinnamon spice, and a blend of granulated and brown sugar, these muffins are the ultimate way to sneak in veggies while satisfying your sweet tooth. Quick and easy to whip up in just 15 minutes of prep time, the recipe features simple pantry staples and optional chopped nuts for a delightful crunch. Light, fluffy, and naturally moist, these zucchini muffins make an ideal breakfast, snack, or lunchbox treat. Perfectly suited for busy mornings or weekend baking, each batch yields 12 golden brown muffins that can be enjoyed warm out of the oven or saved for later. With keywords like "zucchini muffins recipe," "easy muffin recipe," and "moist zucchini muffins," this recipe promises to be a household favorite!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cups Granulated sugar
• 0.25 cups Brown sugar
• 1 teaspoon Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Salt
• 1.5 cups Zucchini, shredded
• 2 large Eggs
• 0.5 cups Vegetable oil
• 1 teaspoon Vanilla extract
• 0.5 cups Walnuts or pecans (optional, chopped)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners, or lightly grease it with nonstick spray.

Step 2

In a medium-sized mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Stir well to ensure the dry ingredients are evenly distributed.

Step 3

In a separate large mixing bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined.

Step 4

Gently fold in the shredded zucchini into the wet ingredients until evenly mixed.

Step 5

Gradually add the dry ingredients to the wet mixture, stirring just until the batter comes together. Avoid overmixing; a few small lumps are fine.

Step 6

If you're using chopped walnuts or pecans, fold them into the batter at this stage.

Step 7

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

Step 8

Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

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

Nutrition Facts

Serving size	1021.5 grams (1021.5g)

Amount per serving	% Daily Value*
Calories	2860

Total Fat 154.00g	197%
Saturated Fat 22.00g	110%
Polyunsaturated Fat 67.20g
Cholesterol 372mg	124%
Sodium 1849mg	80%
Total Carbohydrate 347.80g	126%
Dietary Fiber 13.70g	49%
Total Sugars 196.60g
Protein 44.40g	89%

Vitamin D 82IU	410%
Calcium 256mg	20%
Iron 13mg	74%
Potassium 1624mg	35%

*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: 46.9%

Protein: 6.0%

Carbs: 47.1%