Zucchini Muffins
Sneak in some extra veggies with this moist, lightly-sweet muffin.
Ingredients
- 2 large eggs
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 3 cups packed grated fresh zucchini
- 3/4 cup unsalted butter melted, plus more for greasing the pan
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 cup walnuts optional
- 1 cup raisins, dried cranberries, or chocolate chips optional
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix eggs, sugar, and vanilla. Stir in the zucchini and melted butter.
- In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
- Stir the dry ingredients into the wet ingredients a bit at a time until just combined. Do not over mix.
- Fold in nuts and dried fruit (if using)
- Use a silicone brush to coat each cup in a 12 cup muffin tin with melted butter. Spoon into the muffin pan, filling each cup slightly above the top of the tin.
- Bake for 25-30 minutes until slightly browned and a toothpick stuck in the middle comes out clean. Let the pan cool for 5 minutes, then remove the muffins to a plate to continue to cool.