Servings: 10-12
Ingredients
- 1 cup grated zucchini (1 medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Optional: nuts or chocolate chips for added flavor
Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a medium bowl, combine the grated zucchini with the sugars, eggs, oil, and vanilla extract. Mix well until fully incorporated. In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients and stir until just combined; be careful not to overmix. If desired, fold in nuts or chocolate chips at this stage for added texture and flavor.
Divide the batter evenly among the muffin cups and fill them about two-thirds full. Bake in the preheated oven for about 20–25 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Enjoy these hearty zucchini muffins as a nutritious breakfast option or an afternoon snack!
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