Zucchini Muffins
User Reviews
5
Zucchini Muffins
Description
The Zucchini Muffins recipe uses grated zucchini, squeezed to remove excess moisture, combined with both brown and white sugars to provide sweetness and depth. Neutral cooking oil replaces butter, contributing to moistness without adding competing flavors. Eggs and vanilla add structure and aroma. The dry ingredients include flour leavened with baking soda and baking powder, seasonings of cinnamon, nutmeg, and salt give the muffins mild warm spicing, enhancing the natural freshness of the zucchini.
Baked at 350 degrees Fahrenheit, the muffins develop a golden crust with a soft, tender interior. Sprinkling sugar on top before baking adds subtle crunch and sweetness on the surface. The zucchini maintains moisture and a slight vegetable flavor that blends well with the cinnamon and vanilla.
These muffins can be enjoyed as a breakfast item or a snack alongside sweet cream butter or other spreads. They freeze well and can be thawed for future use. The recipe recommends pressing the zucchini firmly into a measuring cup for accurate moisture content and squeezing it to prevent overly wet batter, which affects texture.
Ingredients
- 2 cups zucchini about 2 zucchini, grated
- 3/4 cup neutral cooking oil such as canola, generic cooking oil
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 large egg
- 2 teaspoons vanilla
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees. Wash the zucchini well and give it a scrub to remove dirt and pesticides. Grate the zucchini with a box grater. Squeeze out any extra liquid with a paper towel or cheesecloth. Make sure to firmly press down the zucchini in the measuring cup to get an accurate measurement.
- In a large bowl, add oil, brown sugar, sugar, eggs, and vanilla. Stir until all mixed together.Fold in flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Spray a 12-cup non-stick muffin pan with non-stick cooking spray or use cupcake liners. Pour batter into each well filling 3/4 full. Sprinkle each muffin with sparking sugar or granulated sugar.
- Bake for about 18-22 minutes or until the center of the muffin (when tested with a toothpick) comes out clean. Let cool before removing from the pan to allow time to set-up. Serve with sweet cream butter.
Notes
- Firmly press grated zucchini when measuring to ensure correct quantity.
- Squeeze out excess liquid from zucchini using paper towels or cheesecloth to prevent soggy muffins.
- Cool muffins in the pan briefly before removing to maintain shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 280mg | 12% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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