Description
These zucchini muffins are a perfect breakfast or snack, moist and flavorful with a hint of cinnamon.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk together egg, sugar, vegetable oil, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the shredded zucchini.
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add 1/2 cup of chopped nuts or chocolate chips.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg