Zucchini Muffins
The Best Zucchini Muffins makes with fresh zucchini which makes the muffins extra moist! You won't even know there is zucchini in these muffins because they taste that good.
Servings: 12
Equipment
- kitchenaid mixer
- muffin tin
- spatula set
Ingredients
- 2 cups Grated Zucchini (about 2 zucchini)
- 3/4 cup Oil (such as canola)
- 3/4 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 cups Flour
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
Instructions
- Preheat oven to 350 degrees. Wash the zucchini well and give it a scrub to remove dirt and pesticides. Grate the zucchini with a box grater. Squeeze out any extra liquid with a paper towel or cheesecloth. Make sure to firmly press down the zucchini in the measuring cup to get an accurate measurement.
- In a large bowl, add oil, brown sugar, sugar, eggs, and vanilla. Stir until all mixed together.Fold in flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Spray a 12-cup non-stick muffin pan with non-stick cooking spray or use cupcake liners. Pour batter into each well filling 3/4 full. Sprinkle each muffin with sparking sugar or granulated sugar.
- Bake for about 18-22 minutes or until the center of the muffin (when tested with a toothpick) comes out clean. Let cool before removing from the pan to allow time to set-up. Serve with sweet cream butter.
Notes
I suggest squeezing out some of the excess liquid from the zucchini by using a cheesecloth or paper towel.
Nutrition
Calories: 302kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 280mg | Potassium: 125mg | Fiber: 1g | Sugar: 22g | Vitamin A: 87IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
