ZUCCHINI MUFFIN

Zucchini Muffins

Ingredients

• 1 ½ cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg (optional)
• 2 large eggs, room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (110 g) packed brown sugar
• ½ cup (120 ml) vegetable oil (or melted butter)
• 1 tsp vanilla extract
• 1 ½ cups (about 1 medium) grated zucchini, excess moisture squeezed out
• ½ cup chopped nuts or chocolate chips (optional)

Instructions

1. Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk the eggs until just blended. Add granulated sugar, brown sugar, oil, and vanilla; whisk until smooth.
4. Stir the grated zucchini into the wet ingredients.
5. Pour the dry ingredients into the wet mixture and gently fold until just combined. Do not overmix—you want a few streaks of flour remaining.
6. Fold in nuts or chocolate chips, if using.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes & Tips

• To remove excess zucchini moisture, grate onto paper towels and squeeze gently.
• For a healthier twist, substitute half the all-purpose flour with whole wheat flour.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.