Breakfast & Brunchnatashaskitchen4.9
Zucchini Muffins Recipe
These yummy zucchini muffins are moist and tender and rise beautifully. A tasty snack or breakfast on the go, we hope you enjoy this recipe.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●grater
📝 Preparation Steps
1
Preheat the oven to 350˚F. Grease a 12-count muffin pan or line with cupcake liners.
2
In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
ground cinnamon1 tsp
3
In a separate bowl, thoroughly whisk together egg, oil, sugar, milk, and vanilla.
large egg (room temperature)1milk (whole milk or 2% milk)2 Tbsp
4
Add flour mixture to the wet ingredients and whisk until well blended and smooth.
5
Grate zucchini on the large holes of a box grater and fold into the batter until well incorporated then fold in 1/3 cup of chocolate chips (if using).
6
Using a trigger-release ice cream scoop, divide the batter evenly into the 12-cup lined muffin pan. Sprinkle the tops of the muffins with the remaining chocolate chips. Bake at 350˚F for ⏱️ 22-25 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the tins for ⏱️ 5 minutes then transfer to a wire rack to cool to room temperature.
Nutrition Facts
calories
239 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
16 g
sodium Content
151 mg
protein Content
3 g
trans Fat Content
0.01 g
cholesterol Content
14 mg
carbohydrate Content
29 g
saturated Fat Content
3 g
unsaturated Fat Content
9 g
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