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Zucchini Bread Muffins

Zucchini Bread Muffins
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Zucchini Bread Muffins are a delightful fusion of fresh summer flavors and comforting aromas that will transform your kitchen into a haven of warmth. These moist, flavorful muffins are perfect for breakfast, snack time, or any occasion where you want to share a little joy. The sweet and slightly spiced batter is enriched with finely grated zucchini, which adds moisture and nutrients without overpowering the taste. Whether enjoyed with your morning coffee or as an afternoon treat, these muffins promise to evoke fond memories and bring smiles to the table. Easy to prepare and freezer-friendly, you can whip up a batch and savor them throughout the week!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups finely grated unpeeled zucchini

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry mixture until just combined; do not overmix.
  5. Carefully fold in the grated zucchini until evenly distributed.
  6. Fill each muffin cup about three-quarters full with batter.
  7. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
  8. Let cool in the tin for five minutes before transferring to a wire rack.

Nutrition

Find it online: https://kitchenmealplan.com/zucchini-bread-muffins/