Easy Zucchini Muffins
These zucchini muffins are extra moist and fluffy, and easy to make. With warm baking spices and a touch of sweetness, the kids won’t even know there’s zucchini in them!
Servings: 21 medium muffins
Equipment
- Muffin pan with paper liners (or paper-lined foil muffin cups)
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups wheat flour
- 1 ½ cups finely grated zucchini usually 2-3 zucchinis (details below)
- 1 ¼ cups sugar
- 1 ¼ cups whole milk
- 2 sticks (1 cup) unsalted butter melted
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup chopped walnuts (optional but recommended)
- Turbinado sugar to top muffins (optional)
Instructions
- Preheat oven to 375 degrees. Line muffin pan(s) with paper liners. This recipe will make about 21 muffins!
- Cut the bottoms off of your unpeeled zucchinis. Grate them on the fine setting of a cheese grater into a bowl. Measure out 1 ½ packed cups of grated zucchini (don’t squeeze the juices out). Set aside.
- In a large bowl, whisk together both flours, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, lightly beat eggs. Add in milk, melted butter, and vanilla extract. Stir.
- Pour wet ingredients into the dry ingredients. Stir until just combined. Fold in grated zucchini and walnuts.
- Fill liners about ¾ of the way up. Sprinkle with turbinado sugar (optional).
- Bake for 15-21 minutes, until toothpick inserted in the center of a muffin comes out with loose crumbs. Let muffins cool in the pan for 5 minutes before transferring them to a wire rack – or enjoying them warm!
Video
Notes
- You can omit the walnuts if desired. See the other mix-in options in the post above!
- You can typically find pumpkin pie spice in the spice section of your grocery store. To make your own, blend together 1 tablespoon cinnamon, ½ teaspoon allspice, ½ teaspoon ground ginger OR cloves, and ½ teaspoon ground nutmeg. Then measure out 2 teaspoons of your spice blend for the muffins. Keep the rest to make a Homemade Pumpkin Spice Latte!
Nutrition
Serving: 1muffin | Calories: 243kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 182mg | Potassium: 99mg | Fiber: 1g | Sugar: 13g | Vitamin A: 334IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg