Go Back
Print Recipe

Zucchini Muffins

Zucchini muffins are a great snack, lunch or even dessert. I love sneaking in vegetables when I can because I have a couple "anti-vegetable" kiddos at my house.
Prep Time20 minutes
Cook Time22 minutes
Servings: 16 Muffins
Author: Adapted from Simplejoy.com

Ingredients

  • 1 Cup granulated sugar 1 1/2 Cups for sweeter muffins, see note #1
  • 2  eggs
  • 1 cup vegetable oil
  • 3 cups shredded zucchini about three medium zucchinis Do not remove the moisture
  • 3 cups all purpose flour Don't pack down the flour, see note #2
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg (optional)

Instructions

  • Preheat your oven to 350 degrees. Line two muffin tins with 16 muffin liners (12 in one and 4 in the other). Set aside.In a large bowl whisk together the sugar, eggs, vegetable oil, and shredded zucchini.
  • In another large bowl whisk together the flour, salt, baking soda, and cinnamon.Mix the flour mixture into the zucchini mixture, mixing until just combined. Make sure not to over-mix.
  • Add the batter to the lined muffin tins, putting a heaping 1/4 cup of batter in each one. Bake for 20 to 25 minutes. I always start on the low end and check them. You can also rotate your muffins tins half way through to ensure more even baking.
  • Remove when the edges of the muffins are golden brown and when you can stick a toothpick into a muffin in the center of the muffin tin and it comes out clean. I always tap the top of my muffins and if they spring back, I know they are ready.
  • After a few minutes, remove them from the muffin tin and allow them to cool on an oven rack completely before storing. Or enjoy once cool enough to touch.Store in an airtight container for up to 4 days.

Notes

Note #1: The original recipe calls for 1 1/2 Cups flour. I always decrease the flour and if my kids want it a little sweeter, I'll add powdered sugar. If I'm making these as a dessert, then I will add more sugar. 
Note #2: Occasionally, I'll use half whole wheat and half all purpose flour and it works out great. I got this recipe from simplejoy.com and she suggests scooping the flour with a spoon.