Zucchini Muffins
Zucchini muffins are soft, moist, and naturally sweet, making them a great way to add veggies to your diet. The grated zucchini blends into the batter, adding moisture without a strong vegetable taste. These muffins are easy to make and perfect for breakfast, snacks, or even a healthy dessert.
Ingredients :
- 1 ½ cups grated zucchini squeezed to remove excess water
- 1 ½ cups all-purpose flour
- ½ cup sugar brown or white
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs or flax eggs for a vegan option
- ½ cup melted butter or coconut oil
- ¼ cup milk or plant-based alternative
- 1 teaspoon vanilla extract
Directions :
- Preheat the Oven: Set to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In another bowl, whisk eggs, melted butter, milk, sugar, and vanilla extract.
- Combine: Stir the grated zucchini into the wet ingredients, then slowly add the dry mixture. Mix until just combined (do not overmix).
- Fill Muffin Cups: Divide the batter evenly among the muffin liners, filling each about ¾ full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let muffins cool for 5 minutes before transferring to a wire rack. Enjoy warm or store for later.
