Directions
- Preheat Oven: Set the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix Wet Ingredients: In a separate bowl, beat together eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Combine Wet & Dry: Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix to ensure a tender muffin.
- Add Zucchini & Extras: Fold in grated zucchini. If desired, also fold in nuts or chocolate chips for added texture and flavor.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
- Cool: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 12 muffins
- Difficulty: Easy
Variations & Substitutions
- Gluten-Free: Substitute the flour with a 1:1 gluten-free baking flour.
- Sweeteners: Use honey or maple syrup instead of sugar for a natural sweetness. Adjust wet ingredients slightly.
- Add Fruits: Mix in 1/2 cup raisins or shredded apple for extra flavor.
- Dairy-Free: Replace oil with coconut oil and ensure chocolate chips are dairy-free if using.
Serving Suggestions
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