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Zucchini Bread Muffins

Zucchini Bread Muffins
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Zucchini Bread Muffins are a delightful way to celebrate the freshness of summer produce while indulging in a comforting treat. These moist and flavorful muffins are packed with finely grated zucchini, which adds natural moisture and texture without overpowering the taste. With warm notes of cinnamon and just the right amount of sweetness, these muffins make for a perfect breakfast or satisfying snack. Whether enjoyed with your morning coffee or shared at an afternoon gathering, they are sure to bring smiles all around. Plus, they’re incredibly easy to prepare, making them an ideal choice for both novice bakers and seasoned pros. Get ready to transform simple ingredients into something truly delicious!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs (at room temperature)
  • ½ cup oil (canola or vegetable)
  • 1 teaspoon vanilla extract
  • 2 cups finely grated unpeeled zucchini

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk the eggs with the oil and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold in the grated zucchini until just combined—avoid overmixing.
  5. Fill each muffin cup about three-quarters full with batter and gently tap the pan on the countertop.
  6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
  7. Allow muffins to cool in the tin for five minutes before transferring them to a cooling rack.

Nutrition

Find it online: https://chopandcooktips.com/zucchini-bread-muffins/