Name: Max's 12 Perfect Zucchini Bread Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup (1 stick) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups grated zucchini (about 2 medium), excess moisture squeezed out; 1/2 cup chopped walnuts or pecans (optional); 1/2 cup chocolate chips (optional)

Description

Moist and flavorful zucchini bread muffins, perfect for a healthy breakfast or snack. Made with fresh zucchini and warm spices, these muffins are easy to bake and a great way to use up summer squash.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini (about 2 medium), excess moisture squeezed out
1/2 cup chopped walnuts or pecans (optional)
1/2 cup chocolate chips (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line it with paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the grated zucchini and any optional add-ins like nuts or chocolate chips.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra moist muffins, ensure you squeeze out as much excess moisture as possible from the grated zucchini.
You can substitute whole wheat flour for half of the all-purpose flour for a healthier option.
These muffins freeze well. Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 20g
Sodium: 200mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg