Ingredients
Scale
- 1 ½ cups grated zucchini (about 2 small zucchinis)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (optional)
- ¼ cup raisins or chocolate chips (optional)
Instructions
- Begin by grating your zucchinis and squeezing out excess moisture using a clean kitchen towel. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, beat the eggs, then add sugar, oil, and vanilla extract. Whisk until smooth. Fold in the grated zucchini.
- Gradually add the wet ingredients into the dry mixture until just combined. Gently fold in chopped nuts or chocolate chips if desired.
- Divide the batter evenly into muffin cups, filling about ¾ full. Bake for 20-25 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Finely grate zucchinis for a smoother muffin texture.
- Use fresh spices for a more vibrant flavor.
- Adjust sweetness with additional sugar or honey according to preference.
- For gluten-free muffins, substitute all-purpose flour with gluten-free baking flour.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg