Looking for a new way to enjoy your summer zucchini bounty? Look no further! These zucchini muffins are a perfect breakfast on the go, a healthy afternoon snack, or a sweet treat for dessert. They’re incredibly moist, packed with flavor, and a fantastic way to sneak some veggies into your diet.
The best part? This recipe is a fan favorite on GrubTogether.com, where we’re all about sharing delicious meals and connecting through food. Our community loves how simple and versatile these muffins are. You can easily adapt them to your tastes – add some chocolate chips for a sweeter treat or nuts for an extra crunch.
Ready to get baking? Here’s how to make your own batch of these wonderful Zucchini Muffins!
Ingredients:
- 3 cups all-purpose flour
- 2 cups shredded zucchini
- 2 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tsp baking soda
- 1 T cinnamon
- 1 tsp salt
- 1 T vanilla extract
Instructions:
- Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined.
- Combine Everything: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix!
- Add Zucchini: Gently fold in the shredded zucchini.
- Fill and Bake: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your freshly baked muffins! For more great recipes and to connect with other food lovers, be sure to visit us at GrubTogether.com. We’re always sharing new ideas and cooking up something delicious!