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The Best Moist Zucchini Muffins Recipe

Three freshly baked, golden brown zucchini muffins resting on a light ceramic plate near a window.
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Make incredibly moist and tender zucchini muffins using this simple, classic recipe. These homemade zucchini muffins are perfect for a quick breakfast or a healthy snack, and they freeze well for later.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, squeezed dry

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In a separate medium bowl, whisk the sugar and vegetable oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
  5. Gently fold in the squeezed, grated zucchini until evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To ensure your muffins are extra moist, always squeeze excess liquid from the grated zucchini using a clean kitchen towel or paper towels before adding it to the batter.
  • For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
  • These homemade zucchini muffins freeze well. Cool them completely, then store them in an airtight, freezer-safe container for up to three months.

Nutrition

Find it online: https://miameal.com/easy-moist-zucchini-muffins-recipe/