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Zucchini Muffins

Zucchini Muffins
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Indulge in the delightful flavors of homemade Zucchini Muffins, a perfect way to utilize your garden’s bounty! These muffins are soft, moist, and infused with warm spices that fill your kitchen with a heavenly aroma. They’re versatile enough for breakfast, snacks, or even dessert, making them a family favorite. With a simple preparation process and the ability to freeze beautifully, these muffins ensure you always have a sweet treat on hand. Whether enjoyed fresh out of the oven or as a quick grab-and-go option, you’ll be making these again and again!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups shredded zucchini

Instructions

  1. Preheat your oven to 425°F (218°C) and prepare your muffin pan with liners or cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. If using chocolate chips or nuts, stir them in now.
  3. In another bowl, mix the oil, applesauce, brown sugar, granulated sugar, egg, vanilla extract, and shredded zucchini until well combined.
  4. Gently fold the dry ingredients into the wet mixture until just combined; avoid over-mixing.
  5. Spoon the batter into your prepared muffin pan and fill each cavity completely.
  6. Bake for 5 minutes at 425°F (218°C), then reduce the heat to 350°F (177°C) and bake for an additional 13–15 minutes until a toothpick comes out mostly clean.
  7. Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack.

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Find it online: https://mrrecipes.net/zucchini-muffins/