Peruvian & World Recipes

Zucchini Muffins

Zucchini Muffins
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Zucchini Muffins

Course: All Recipes, Desserts, BreakfastCuisine: Italian, American
Servings

12

servings

These Zucchini Muffins are moist and flavorful, made with grated zucchini, cinnamon, and nutmeg for a cozy spice blend. With a hint of sweetness from brown sugar and the option to add crunchy walnuts or pecans, they're a perfect treat for breakfast or a snack!

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Ingredients

  • 2 cups all-purpose flour

  • 2 tsp. ground cinnamon

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. salt

  • 1/2 tsp. ground nutmeg

  • 2 large eggs

  • 1/2 cup vegetable oil

  • ¾ cup packed light brown sugar

  • 1 TBSP. vanilla extract

  • 2 1/2 cups grated zucchini (about 2 smalls)

  • 1 cup chopped walnuts, or pecans (optional)

Directions

  • Preheat the oven to 350°F. Spray a 12-cup muffin tray with baking spray.
  • In a bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
  • In a separate bowl, beat the eggs, whisk in the oil, brown sugar, and vanilla.
  • Pour the wet ingredients into the dry ingredients and stir to combine.
  • Stir in the grated zucchini, and nuts if using.
  • Divide the batter evenly among the muffin wells and bake for 22 to 25 minutes.
  • Cool the muffins in the pan on a wire rack for 5 minutes. Transfer the muffins to the wire rack to cool completely or enjoy them warm.

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