Moist, sweet, packed with deliciously healthy zucchini, and surprisingly easy to make, this classic zucchini muffins recipe will absolutely become a family favorite. This recipe is nut-free, but do feel free to experiment with some walnuts, too!
- Avg. Prep. Time: 10 minutes
- Avg. Cooking Time:25 minutes
- Avg. Total Time: 35 minutes
- Serving Size: 12 muffins
- Diet-friendly with: Vegetarian.
- No-no for: Keto, Candida, Paleo, Vegan, Gluten-free.
- Eggs – 2 (large)
- Sugar – 1 1/3 cups (280g)
- Vanilla extract – 2 teaspoons
- Zucchini – 3 cups (grated and fresh)
- Butter – 3/4 cups (unsalted and melted)
- AP flour – 2 3/4 cups (400g)
- Baking soda – 1 teaspoon
- Baking powder – 1 teaspoon
- Salt – 1 pinch
- Cinnamon – 2 teaspoons
- Ground ginger – 1 teaspoon
- Nutmeg – 1 pinch
- Dried fruit – 1 cup (golden raisins, cranberries, your call)
- A muffin tin
- Two mixing bowls
- A toothpick
- Measuring spoons and cups
- Preheat: the oven at 3500F (1750C). You can also gain some extra time by coating the muffin tin with a bit of butter or vegetable oil.
- In the first bowl: mix the eggs along with sugar and vanilla extract. Now add the zucchini with the melted butter.
- In the second bowl: mix all dry ingredients (flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg).
- Combine: the contents of the second bowl into the first bowl, but don’t overmix them. Now it’s the time to add the raisins or dried cranberries (if you choose to use them).
- Scoop and Fill: with a couple of spoons, place the dough equally up to the top of each muffin cup. Don’t worry, since these muffins don’t rise so much.
- Bake: the actual time might vary, but you should bake these muffins for about 20-30 minutes. You want the muffins to get golden brown.
- For this recipe, we used melted butter to get a moist texture. However, if you want your muffins to be more on the creamier side, you can use room temperature butter.
- Baking times might vary from oven to oven, so go ahead and make some tests with a toothpick to check for muffin readiness – it should come out clean or with very little batter on it.
- In case you are not so fond of vanilla extract, you can swap it for vanilla sugar.
- Sometimes, market-variety zucchini might be a bit dry. After shredding it, you can sprinkle some water on top of it and then let it strain using a fine-mesh sieve.