Zucchini Muffins

No mixer needed - these Zucchini Muffins are the best classic zucchini muffins. They are the perfect zucchini recipe for all of that garden bounty! Made in one bowl, muffins just don’t get easier than this!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 24

Total Time 34

Servings muffins

Calories 218kcal

Author Deborah Harroun

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup vegetable oil
2 cups shredded unpeeled zucchini*

Instructions

Preheat the oven to 350ºF. Spray 12 muffin cups with nonstick cooking spray.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Add the eggs, oil and zucchini and stir just until combined. The batter will seem too dry at first, but will come together after stirring.
Divide the batter between the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven until a tester inserted comes out clean, 20-24 minutes. Let the muffins cool in the pan for 10 minutes before removing from the pan.

Notes

*If your zucchini is really large, you’ll want to scrape the seeds out. If it is normal sized, you can just grate the whole zucchini as is.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition