Description
Deliciously moist and tender Mom’s Zucchini Bread Muffins feature freshly grated zucchini and warm cinnamon, creating a perfect balance of sweetness and spice in every bite. These classic muffins are easy to make and ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
Wet Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups sugar
- 2 cups grated zucchini (from 2 medium zucchini)
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (163°C) and position a rack in the center. Grease and lightly flour two 12-cup muffin tins to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, kosher salt, baking powder, baking soda, and ground cinnamon, ensuring even distribution of leavening and spice.
- Combine wet ingredients: In a large bowl, beat the eggs, vegetable oil, vanilla extract, and sugar until the mixture is smooth and well combined.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing thoroughly to create a consistent batter.
- Add zucchini: Fold in the grated zucchini carefully, distributing it evenly throughout the batter without overmixing.
- Fill muffin tins: Spoon the batter into the prepared muffin wells, filling each about three-quarters full to allow room for rising.
- Bake muffins: Bake the muffins in the preheated oven for 18 to 20 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool muffins: Transfer the muffin tins to wire racks and let them cool for 5 minutes before removing the muffins. Allow the muffins to cool completely on the racks before serving or storing.
Notes
- Ensure zucchini is well grated and drained of excess moisture to prevent soggy muffins.
- Use fresh ingredients, especially baking powder and baking soda, for best rising results.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- For a healthier version, consider reducing sugar or substituting with a natural sweetener.
- Add nuts or chocolate chips for added texture and flavor variety.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 21g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 37mg
