Zucchini Muffins
Introduction
These Zucchini Muffins are moist, tender, and packed with flavor, making them the perfect breakfast treat or snack. The subtle sweetness of the zucchini blends beautifully with warm cinnamon and a hint of vanilla, creating a muffin that’s both comforting and satisfying. Kids won’t even notice they’re sneaking in some veggies, and adults will love the light, fluffy texture. Quick to prepare and easy to bake, these muffins are a delightful addition to any morning or afternoon tea.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil or melted coconut oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 cups (180 g) grated zucchini, lightly squeezed to remove excess moisture
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
- 1/2 cup (90 g) chocolate chips (optional)
Directions
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