Healthy & Moist Zucchini Muffins
These zucchini muffins are soft, lightly sweet, and a great way to use up fresh zucchini! Perfect for breakfast or a snack.
Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour)
- ½ cup sugar (or honey/maple syrup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- 1 cup grated zucchini (squeeze out excess moisture)
- ½ cup vegetable oil (or melted butter)
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup chopped nuts, raisins, or chocolate chips (optional)
Instructions:
- Preheat Oven: Set to 350°F (175°C). Line a muffin tin with paper liners or grease it.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Mix Wet Ingredients: In another bowl, whisk together eggs, sugar, oil, and vanilla. Stir in the grated zucchini.
- Combine: Gradually mix the dry ingredients into the wet mixture. Fold in nuts, raisins, or chocolate chips if using.
- Bake: Fill muffin cups ¾ full. Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool & Serve: Let muffins cool for a few minutes before enjoying!
Would you like a version with no sugar or gluten-free options?
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