Zucchini Cinnamon Muffins

Moist zucchini cinnamon muffins perfect for any time of day. Easy to make and packed with flavor. Great way to use extra zucchini. Ideal for breakfast, snacks, or desserts.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

Calories: 195kcal

Cost: $8.00

Equipment

Muffin tin (12-cup)
Mixing bowls (large and medium)
Whisk
Spatula
Grater for zucchini
Wire rack for cooling

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup vegetable oil
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups grated zucchini
1 cup chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line with muffin liners.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until smooth. Stir in the grated zucchini.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the nuts if using.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes before transferring to a wire rack.

Notes

Try adding a sprinkle of cinnamon-sugar on top before baking for an extra sweet and crunchy finish. These muffins can be stored in an airtight container for up to 3 days or in the fridge for up to a week. For longer storage, freeze them individually wrapped for up to 3 months. Thaw at room temperature or reheat in the oven for a warm treat.

Nutrition

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