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Ultimate Moist Zucchini Muffins: 2 Beloved Bites

Ultimate Moist Zucchini Muffins
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Enjoy these incredibly moist and flavorful zucchini muffins, perfect for breakfast or a snack. They are easy to make and a wonderful way to use up fresh zucchini.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), excess moisture squeezed out
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk together the eggs, granulated sugar, vegetable oil, applesauce, 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 and any optional nuts.
  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, ensure you squeeze out as much excess water from the grated zucchini as possible.
  • You can add chocolate chips along with the walnuts for a delightful twist.
  • These muffins freeze well and can be enjoyed for up to 3 months when stored properly.

Nutrition

Find it online: https://whiskdaily.com/ultimate-moist-zucchini-muffins/