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Classic Zucchini Muffins

A close-up of moist classic zucchini muffins on a white plate, one muffin is broken in half to show the texture and shredded zucchini inside.
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Enjoy these moist and delicious classic zucchini muffins, a perfect treat for any time of day. They’re easy to make and a wonderful way to use up fresh zucchini from your garden.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed dry

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the shredded zucchini.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, ensure you squeeze out as much excess water as possible from the shredded zucchini.
  • You can add 1/2 cup of chopped nuts or chocolate chips to the batter for extra flavor and texture.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://spoonsprout.com/classic-zucchini-muffins-recipe/