Go Back
For the best Simply Zucchini Muffins, gather these key ingredients: - 2 cups grated zucchini (about 2 medium zucchinis) - 1½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¾ cup granulated sugar - ¼ cup packed brown sugar - 2 large eggs - ½ cup vegetable oil - 1 teaspoon vanilla extract You can add fun twists to your muffins with these optional ingredients: - ½ cup chopped walnuts or pecans for crunch - ½ cup chocolate chips for a sweet touch If you want to change things up, consider these substitutions: - Replace all-purpose flour with whole wheat flour for added fiber. - Use applesauce instead of vegetable oil for a lower fat option. - Swap granulated sugar for honey or maple syrup, but adjust the liquid in the recipe. - For a nut-free version, skip the nuts or use seeds instead. The full recipe includes these ingredients and guides you through each step. Enjoy making these moist and tasty muffins! First, set your oven to 350°F (175°C). This temperature is perfect for baking. Prepare your muffin tin by lining it with paper liners. If you don’t have liners, lightly grease each cup. This helps the muffins come out easily. Take 2 medium zucchinis and grate them. Place the grated zucchini in a bowl. Sprinkle a pinch of salt over it and let it rest for about 10 minutes. This step helps remove extra water. Too much moisture can make your muffins soggy. In a large bowl, whisk together the dry ingredients. Combine 1½ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon nutmeg. Make sure there are no lumps. In another bowl, mix ¾ cup granulated sugar, ¼ cup brown sugar, 2 eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Blend well until smooth. Once the zucchini has rested, use a clean towel to squeeze out any extra water. Fold the zucchini into the wet mixture. This step ensures every muffin has a good zucchini flavor. Gradually add the dry mix to the wet mixture. Stir gently until just combined. Avoid overmixing to keep the muffins light. If you like, fold in ½ cup nuts or ½ cup chocolate chips. Use a spoon or scoop to fill the muffin cups. Fill each about ¾ full. This helps them rise nicely. Place the muffin tin in the oven and bake for 18-20 minutes. They are done when a toothpick comes out clean. Once baked, let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your freshly baked muffins! For the full recipe, check out the recipe section. To keep your muffins moist, use fresh zucchini. Grate the zucchini just before mixing. Make sure to remove excess water by squeezing it with a towel. A little salt helps draw out moisture. This step is key to preventing soggy muffins. Overmixing can ruin your muffins. Mix the wet and dry ingredients until just combined. If you see lumps, that's okay! Also, don’t skip the resting time for the zucchini. This step helps improve texture. Lastly, fill your muffin cups only three-quarters full. This gives them room to rise without spilling over. You can boost flavor by adding spices like nutmeg or ginger. Try mixing in some chopped nuts for crunch. Chocolate chips add sweetness, especially for kids. For a fun twist, add dried fruits like raisins or cranberries. These small changes can make a big difference. Each bite will be even more delicious. For the full recipe, check the complete guide above. {{image_4}} You can make Simply Zucchini Muffins healthier by swapping ingredients. Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also cut the sugar. Try using half the amount of granulated sugar. Your muffins will still taste sweet and yummy. Add fun flavors to your muffins by mixing in spices or fruits. Try adding a teaspoon of ginger or cloves for a warm taste. You can also toss in fruits like blueberries or cranberries. They add sweetness and a pop of color. Experiment with different combinations to find your favorite mix! If you want nut-free muffins, skip the walnuts or pecans. Simply leave them out, and your muffins will still be great. To make them dairy-free, use plant-based milk. Almond milk or oat milk works well. You can also use a dairy-free yogurt for added moisture. For the full recipe, check out the detailed instructions to get started! You can store your zucchini muffins on the counter or in the fridge. If you keep them on the counter, place them in an airtight container. They stay fresh for about 2-3 days. If you want to keep them longer, put them in the fridge. They can last up to a week in the fridge. Just remember to let them cool completely before storing. Freezing zucchini muffins is a great way to keep them for later. Allow the muffins to cool completely first. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag or container. They can last up to three months in the freezer. When you’re ready to enjoy one, just take it out and let it thaw at room temperature. Reheating your muffins is easy. For a quick warm-up, use the microwave. Heat one muffin for about 15-20 seconds. If you like a crispy top, try reheating in the oven. Preheat the oven to 350°F (175°C) and warm the muffins for about 5-10 minutes. This will bring back their fresh-baked taste. For the best experience, enjoy your muffins warm with a pat of butter. For the full recipe, check out the link! You can tell when the muffins are done by using a toothpick. Insert it into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. You want to avoid any wet batter on the toothpick. This simple test helps ensure your muffins are baked perfectly. Yes, you can use frozen zucchini for this recipe. Just make sure to thaw it first and squeeze out the extra water. This step is key. Too much moisture can make your muffins soggy. So, drain it well to keep your muffins light and fluffy. If your muffins turn out too dry, you can add a bit of moisture back in. Consider spreading a thin layer of butter on each muffin. Alternatively, serve them with a dollop of cream cheese or yogurt. These toppings can help balance dryness and add flavor. Absolutely! You can make mini zucchini muffins with the same batter. Just adjust the baking time. Mini muffins usually take about 10-15 minutes to bake. Keep an eye on them to avoid overbaking. They will be a fun and cute treat! You can easily customize flavors in your muffins. Try adding different spices, like ginger or cloves, for a twist. You can also mix in fruits like blueberries or apples. Want some crunch? Toss in nuts or seeds. Be creative with your ingredients to suit your taste! For the full recipe, check out Simply Zucchini Muffins. These delicious zucchini muffins are easy to make and fun to tweak. You learned about the key ingredients, how to mix them, and many tips for success. You can create lighter, flavorful options and store them well for later enjoyment. Remember, you can easily adapt this recipe to suit your taste. Now, it’s time to bake and share these zucchini muffins with friends and family! Enjoy the process and the tasty results.

Simply Zucchini Muffins

Savor the deliciousness of simply zucchini muffins with this easy recipe! Packed with moist grated zucchini and warm spices, these muffins are perfect for breakfast or a snack. Enjoy the option of adding nuts and chocolate chips for an extra twist. Discover how to make these delightful treats in just 35 minutes. Click through to explore the full recipe and elevate your baking game!
Print Recipe Pin Recipe

Ingredients
  

2 cups grated zucchini (approximately 2 medium zucchinis)

1½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¾ cup granulated sugar

¼ cup packed brown sugar

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional for added crunch)

½ cup chocolate chips (optional for a sweet touch)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.

    Prepare the Zucchini: Place the grated zucchini in a medium bowl, sprinkle with a pinch of salt, and let it rest for about 10 minutes. This will help to release any excess moisture, ensuring your muffins aren’t too wet.

      Mix Dry Ingredients: In a large mixing bowl, thoroughly whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure there are no clumps for an even bake.

        Combine Wet Ingredients: In a separate bowl, blend the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.

          Incorporate Zucchini: After the zucchini has rested, use a clean kitchen towel to squeeze out any excess moisture. Fold the drained zucchini into the wet ingredient mixture, ensuring it's evenly distributed.

            Combine Mixtures: Gradually add the dry ingredients to the wet zucchini mixture, stirring gently just until combined. Avoid overmixing to keep your muffins tender. If desired, fold in the chopped walnuts or pecans and chocolate chips at this stage.

              Fill Muffin Cups: Use a spoon or a cookie scoop to divide the batter evenly among the muffin cups, filling each about ¾ full for the best height.

                Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. They’re done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

                  Cool: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: For a delightful serving, offer the muffins warm with a light pat of butter on top. Garnish each muffin with a sprinkle of chopped nuts for an appealing and crunchy touch.