Fluffy Zucchini Muffins are soft, moist muffins made with grated zucchini, which adds moisture and a subtle sweetness. Here’s what makes them special:
1 ½ cups (190g) all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 tsp ground cinnamon ½ tsp ground nutmeg (optional) ½ cup (100g) granulated sugar ½ cup (100g) packed brown sugar
½ cup (120ml) vegetable oil (or melted butter) 2 large egg 1 tsp vanilla extract 1 ½ cups grated zucchini (about 1 medium zucchini) Optional: ½ cup (80g) chopped nuts or chocolate chip
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
In a large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Add the eggs and vanilla extract, mixing until smooth.
Fold the grated zucchini into the wet mixture. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
If using, fold in nuts or chocolate chips.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.