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Moist Classic Zucchini Muffins That Raise Your Spirits

Classic zucchini muffins
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Enjoy these classic zucchini muffins, a simple and delicious recipe that’s perfect for any occasion. They’re moist, tender, and packed with fresh zucchini for a delightful treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, squeezed dry

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, make sure to squeeze as much excess water from the grated zucchini as possible.
  • You can add 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter for an extra treat.
  • These muffins store well in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/classic-zucchini-muffins-2/