If you have ever grown a zucchini plant then you know the joke about strangers leaving zucchini on other people’s doorsteps in the middle of the night! One plant can yield dozens of zucchini, way more than an average family knows what to do with. One of the most popular ways to use them is to make zucchini bread. These zucchini muffins are similar to the traditional bread, with a bit less sugar. I actually prefer muffins because they are easier to freeze and portion out for quick snacks or school lunches. Zucchini muffins are the perfect way to sneak more veggies into your family’s diet in a delicious way!
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.
