Zucchini Muffins

Course Breakfast, brunch, Dessert, Snack

Cuisine American, Southern

Keyword easy-zucchini-muffins, zucchini-muffins-recipe

Prep Time 15

Cook Time 25

Cooling time 1

Total Time 1 40

Servings servings

Calories 256kcal

Ingredients

2 cups all purpose flour
1 cup granulated sugar
1 1/2 tsp ground cinnamon
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp groung nutmeg
1/2 cup unsalted butter melted
1 tsp vanilla extract
2 large eggs
2 cups shredded fresh zucchini (one medium zucchini)
1/2 cup coarsely chopped walnuts or pecans

Instructions

Preheat oven to 350°F. Line a 12 cup standard muffin pan with liners or spray with baking spray.
In a medium bowl, use a whisk to sift together flour, sugar, cinnamon, baking powder, baking soda, salt and nutmeg.
In a separate small bowl whisk together melted butter, vanilla extract and eggs. Mix into dry ingredients mixing by hand until fully moistened.
Mix in the zucchini and nuts until evenly distributed. Use a scoop to divide the batter evenly filling the muffin cups about 3/4 full.
Bake for 22-25 minutes or until a toothpick inserted into the center comes back clean.
Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.

Notes

You can toast the nuts prior to adding them to the batter. To do so, spread on a sheet pan in a single layer. Toast in a 350°F oven for 6-8 minutes, then cool completely before adding to the batter. This can be done up to 2 days in advance.

Nutrition