Zucchini Muffins

A closeup of a zucchini muffin in a muffin pan

Course Breakfast, Snack, Bread

Keyword Dried Cranberries, Sugar, Butter, Vanilla Extract, Zucchini, Flour, Eggs, Ground Cinnamon, Cinnamon, Ground Nutmeg, Muffins, Egg, Vanilla, Zucchini Muffins, Raisins, Muffin, Vegetarian, Nutmeg, Walnuts, All-Purpose Flour, AP Flour, Baking Soda

Dietary Need Vegetarian

Cooking Method Oven

Prep Time 15

Cook Time 25

Cooling Time 25

Total Time 1 5

Servings

Calories 409kcal

Author Elise Bauer

Equipment

Oven
Muffin Pan
Large Bowl
Medium Bowl

Ingredients

3 cups Zucchini Fresh, grated
⅔ cup Butter Melted; or oil
1⅓ cup Sugar
2 Eggs Beaten
2 teaspoons Vanilla Extract
2 teaspoons Baking Soda
1 pinch Salt
3 cups All-Purpose Flour
2 teaspoons Cinnamon
½ teaspoon Nutmeg
1 cup Walnuts Optional
1 cup Raisins Optional; or dried cranberries

Instructions

Preheat the oven to 350°F. In a large bowl, combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
In a medium bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins, or cranberries if using.
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 25 minutes. Test with a long toothpick to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Nutrition