These zucchini muffins are a delightful way to incorporate vegetables into your diet without sacrificing flavor. Moist, tender, and subtly sweet, they make a perfect snack or breakfast option. With a hint of cinnamon and the richness of walnuts, these muffins are a crowd-pleaser. Whether enjoyed fresh out of the oven or as a grab-and-go breakfast, they are sure to satisfy your cravings and keep you energized throughout the day.
Ingredients
– 1 medium zucchini, grated
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 cup chopped walnuts (optional)
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is about 15 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately:
– Calories: 180
– Total Fat: 8g
– Saturated Fat: 1g
– Carbohydrates: 25g
– Fiber: 1g
– Protein: 3g
This is based on a serving size of 1 muffin.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Line a muffin tin with paper liners or grease it lightly.
3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In another bowl, mix the flours, baking powder, baking soda, salt, and cinnamon.
6. Gradually add the dry ingredients to the wet mixture.
7. Fold in the grated zucchini and walnuts (if using).
8. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
9. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Alternative Ingredients
You can substitute whole wheat flour with almond flour for a gluten-free option. Additionally, replace granulated sugar with honey or maple syrup for a natural sweetener. If you prefer, use almond milk instead of vegetable oil for a lighter version.
Serving and Pairings
These zucchini muffins pair wonderfully with a dollop of cream cheese or a spread of almond butter. Serve them alongside fresh fruit for a balanced breakfast or snack.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. They can also be frozen for up to 3 months. To reheat, simply microwave for about 15-20 seconds.
Cooking Mistakes
- Overmixing the batter can lead to tough muffins; mix just until combined.
- Not squeezing excess moisture from the zucchini can make muffins too wet.
- Using stale baking powder can prevent muffins from rising.
- Not preheating the oven can result in uneven baking.
- Filling muffin cups too full can cause overflow; stick to 2/3 full.
Helpful Tips
- Grate the zucchini in advance and store it in the fridge to save time.
- Experiment with spices like nutmeg or ginger for added flavor.
- For a sweeter muffin, add chocolate chips or dried fruit.
- Use a toothpick to check for doneness to avoid underbaking.
FAQs
Can I make zucchini muffins vegan?
Yes, you can substitute eggs with flaxseed meal or applesauce to make vegan zucchini muffins. Use plant-based milk and ensure the other ingredients are vegan-friendly.
How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs. Avoid overbaking to maintain moisture.
Can I add other vegetables to the muffins?
Absolutely! Carrots or shredded apples can be great additions to enhance flavor and moisture.
How do I prevent my muffins from sticking?
Using paper liners or greasing the muffin tin well can help prevent sticking. Allowing them to cool slightly before removing also helps.
What can I do with leftover muffins?
Leftover muffins can be frozen or used in recipes like bread pudding for a tasty treat. They’re also great for snacking later!
Conclusion
These zucchini muffins are a fantastic way to enjoy a nutritious snack or breakfast option. With their moist texture and delicious flavor, they are sure to become a favorite in your household. Simple to make and easy to adapt, zucchini muffins offer a delightful twist on traditional baked goods that everyone will love.
Zucchini Muffins
Ingredients
- 1 medium zucchini grated
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, mix the flours, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the grated zucchini and walnuts (if using).
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
